Classic Cobb Salad

  • Total Time:
  • Servings: 6

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

salad
  • 9 slices of thick-cut bacon (6 ounces)
  • 2 hard-cooked large eggs
  • 2 hearts of romaine, halved lengthwise and cut crosswise into 1/2-inch ribbons
  • 1 small head of frisée, halved lengthwise and cut into 1/2-inch ribbons
  • 1 small head of Bibb lettuce, halved lengthwise and cut into 1/2-inch ribbons
  • 1 small bunch of watercress, thick stems discarded
  • 2 Hass avocados, cut into 1/2-inch dice
  • 2 cups cubed cooked rotisserie chicken
  • 2 plum tomatoes—halved, seeded and cut into 1/2-inch dice
  • 1/4 cup chopped chives
  • 1/4 pound Roquefort cheese, cubed
dressing
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1/3 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup canola oil
  • Kosher salt and freshly ground black pepper

How to make this recipe

  1. Make the dressing

    Preheat the oven to 425°. Arrange the bacon slices on a rack set over a rimmed baking sheet. Bake for 15 to 20 minutes, until browned and crisp. Blot the bacon, then crumble or coarsely chop it. Peel the eggs and halve them. Separate the whites from the yolks and separately press them through a coarse sieve.

  2. Make the dressing

    In a large serving bowl, gently toss the romaine with the frisée, Bibb lettuce and watercress. Arrange the remaining ingredients in decorative rows over the greens in the following order: avocados, chicken, tomatoes, sieved egg white, sieved egg yolk, bacon, chives and Roquefort.

  3. Make the dressing

    In a blender, combine the shallot, garlic, mustard, Worcestershire, lemon juice, vinegar and olive oil and blend until smooth. With the machine on, gradually drizzle in the canola oil until the dressing is emulsified. Season with the salt and pepper. Serve the salad and pass the dressing in a gravy boat.

Contributed By Published May 2012





495292 recipes/classic-cobb-salad 2013-12-06T23:19:44+00:00 Rachel Soszynski spring|summer|mothers-day|american|salads|6|lunch may-2012,rachel soszynski,cobb salad,chicken salad,frisee salad,entree salad recipes,classic-cobb-salad 495292
Close