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Cobb Salad

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Cobb Salad

Cobb Salad
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total prep
Cobb salad is a delicious and efficient way to bring together ingredients you probably already have in your fridge. The flavors work flawlessly: the mild chicken and creamy avocado offer a welcome counterpoint to the sharp cheese and salty bacon. This salad is perfect for summer picnics or lunch.

Recipe from Who Put the Devil in Deviled Eggs? by Ann Treistman/Skyhorse Publishing, 2011.

Ingredients

Directions

  • Chill four large plates or one large, shallow bowl.
  • Rinse the romaine, iceberg, and watercress in cold water. Pat dry. Chop into small, even pieces and place on chilled serving plates. Spread out the greens so there is a thin layer. You’ll place the other ingredients carefully onto this bed.
  • Cut the tomatoes in half and remove the seeds. Dice the flesh. Lay out on the greens in one strip, or in a quadrant if you prefer.
  • Follow in this same manner with the chicken, the eggs, the avocado, and the bacon cutting each ingredient into small pieces and arranging it side-by-side, either in strips or quadrants, on the greens. Make sure to leave room for the cheese, which should also have its own space.
  • Sprinkle the chives over the salad.
  • Serve the salads as-is, with the dressing on the side. Toss the salad just before eating.
  • For the Cobb Salad Sauce: Whisk together mayonnaise, mustard, garlic, and Worcestershire sauce until smooth. Continue to whisk as you slowly add the vinegar mixture, then the two oils. Add salt and freshly ground black pepper to taste.