Cobb salad

My alternative cobb salad. I don’t think blue cheese works with all the other ingredients, so I didn’t use that. Also, I do like grilled paprika and cucumber, so I added those to the salad. And originally the salad is made with a mixture of iceberg lettuce, romaine and water cress, but I used only one lettuce, to prevent lots of leftovers. The classic way of presenting a cobb salad is using the lettuce as a bed, then arranging the other ingredients in neat rows on top and then pour the dressing over everything. I like the neat rows a lot, it is an easy way to present the dish very pretty, but I only dressed the lettuce and served that on the side. Some people just mix all the ingredients together in a bowl, which is a lot faster but less pretty. For me this is enough for a main, serve some bread with it for larger eaters, or serve it as a side salad.

Cobb Salad

Cobb salad (2 servings)

Lettuce of choice
6 slices of bacon, fried until crisp, sliced in strips
3 eggs, cooked, quartered
250 g cherry tomatoes, halved
1/2 cucumber, sliced then quartered
1 chicken or turkey breast, grilled and seasoned, sliced
1 avocado, cleaned, in slices
1 paprika, grilled, in strips

3/4 cup canola oil
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tbsp lemon juice
3/4 tsp mustard
1/2 tsp worcestershire sauce
1 clove garlic
salt and pepper
Note: this dressing recipe makes a lot! Use the remainder for another day, or halve the recipe.

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