Cobb Salad

Cobb salads are fantastic!  They’ve got it all and I never tire of them.  Lots of restaurants serve a Cobb salad, as they’re such a pleasing, satisfying meal all by themselves.  If you like, serve this with toasted baguette or cheddar crackers.

 

You can make this salad in a large serving bowl for a family, or arrange it on individual plates for just one or two people.  Don’t like blue cheese? Leave it out or substitute another style of cheese instead, like grated cheddar or swiss.  Delicious!

 

Cobb Salad

(Adapted from the Original Brown Derby Cobb Salad.)

Dressing:

1/3 c red wine vinegar

1 t lemon juice

1 t salt

a few grinds of fresh pepper

1 t Worcestershire sauce

1/2 t dry English mustard

1 clove garlic, minced

3/4 c EVOO (or lite olive oil or other preferred vegetable oil)

 

Put all ingredients in a jar with a tight-fitting lid and shake well. Set aside until ready to serve salad.

 

 

 

Salad:

8 c mixed salad greens, shredded — romaine, butter, red leaf, iceberg, etc.

2 tomatoes, chopped

8 slices cooked, crispy bacon, crumbled

3 hard-boiled eggs, sliced or chopped

1 avocado, chopped

1/2 c crumbled blue cheese

2 T chopped chives

 

  1. Place the lettuce in a large serving bowl.
  2. Arrange the tomatoes, bacon, eggs, avocado, and blue cheese in stripes across the lettuce, and sprinkle the chives over the top.
  3. Drizzle an amount of Cobb Dressing evenly over the salad and serve. Enjoy!
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