I like to call my Cobb Salad Recipe the Un-Salad. Salads are perceived to be healthy, but then Cobb Salad recipe....not so much. I love American foods, especially when the origins of a tasty meal can't be verified, usually due to more than one version of the truth. It's like a food urban legend. The version I like states that in the 1930's, Cobb Salad was the signature dish at the Hollywood Brown Derby Restaurant, named after the restaurants owner, Robert Cobb. Legend has it he was so hungry as he had not eaten until almost midnight, so he threw together leftovers found in the kitchen with some bacon and salad dressing, creating the dish we all love to eat.
Blue Cheese makes an appearance in my Cobb Salad recipe, which you will either love or hate. I'm not a huge fan of Roquefort Blue Cheese by itself, but I fell in love with my easy Blue Cheese Salad Dressing Recipe, which allows me to control how strong the cheese flavour is in the dressing. Traditionally, the Blue Cheese is crumbled over the salad, and a Dijon vinaigrette dressing is poured over the salad. I just can't do it, eat pure Blue Cheese, so making this easy dressing is my delicious compromise.
Oh, and I did mention it has lots of bacon? Mmmmmm.... bacon.... I recently re-fell in love with this salad, which is perfect now that summer is approaching (or you might have winter approaching and are trying to hold onto summer). It's a perfect meal if your wife wants you to go on a diet and eat 'salad'. This is packed with so much stuff including fat, it's almost an un-salad. It only pretends to be healthy, but don't tell her that! This Cobb Salad recipe also has a great visual appeal, perfect for bringing along to a potluck or bbq. However, for me, it's definitely a meal on its own (even the kids licked their plates clean). Bon Appetit! Приятного аппетита!
Cobb Salad Recipe
- ½ Romaine lettuce cos lettuce chopped into chunks
- ½ iceberg lettuce chopped into chunks
- 8 streaky bacon slices fried and chopped
- 2 chicken breasts grilled or use the breasts from a roast chicken shredded
- 3 eggs hard-boiled and sliced
- 5 green onions sliced
- 2 to matoes cut into cubes
- 2 avocados sliced into cubes
- salt and pepper to taste
- Bleu Cheese dressing
- In a saucepan, place eggs in water with water covering them by about 1". Bring to a boil, turn off the heat, cover with a lid and allow to sit for 12 minutes. Set a timer. Then run under cold water to stop the cooking. Peel and set aside.
- Prepare the easy bleu cheese salad dressing found here
- Cook the bacon, cool, chop and set aside.
- Prepare the chicken breasts or shred from a roast chicken.
- On a platter, combine the iceberg and romaine lettuce and arrange evenly across the platter.
- Arrange the bacon, chicken breast, eggs, green onions, tomatoes and avocados into rows. Season with salt and pepper.
- Drizzle generously with the bleu cheese dressing and enjoy!