Cooked - Cobb Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cobb Salad

6.0

½ cup (120 ml) red wine vinegar

1 small shallot (1 ounce; 28 g), roughly chopped (about ¼ cup)

2 tablespoons (30 ml) Dijon mustard

2 tablespoons (30 ml) honey

1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

½ teaspoon freshly ground black pepper

⅔ cup (165 ml) extra-virgin olive oil

4 small heads romaine lettuce (6 ounce; 170 g each), chopped (about 10 cups)

3 cups (½-inch cubed) poached chicken breasts , (about two 12 ounce; 340 g each)

6 ounces cherry tomatoes (1 cup; 170 g), halved

8 slices cooked bacon , roughly chopped (about 1 cup chopped)

1 large avocado (7 ½ ounces; 213 g), chopped

3 hard-boiled eggs , quartered lengthwise into wedges

4 ounces (113g) blue cheese, crumbled (1 cup crumbled)

In a blender, process red wine vinegar, shallot, Dijon, honey, salt, and pepper on high until smooth, about 20 seconds. With machine running, slowly add oil in a steady stream until emulsified, about 1 minute. Pour vinaigrette into a bowl; set aside.
In a large bowl, toss lettuce with ½ cup of prepared vinaigrette, and season to taste with salt and pepper. Transfer to a serving bowl or platter.
In now-empty large bowl, toss chicken with 2 tablespoons vinaigrette until evenly coated.
Arrange dressed chicken over dressed lettuce. In now-empty bowl, toss cherry tomatoes and 2 tablespoons vinaigrette, and decoratively arrange over lettuce. Top salad with bacon, avocado, eggs, and blue cheese. Serve with remaining ½ cup vinaigrette for drizzling over top.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 53 weeks ago

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