Sep 152011
 


I have no idea what prompted it, but I had a really odd craving the other day.  Nothing normal like a chocolate chip cookie or a slice of pizza or a burger and fries.  This one was for a cobb salad, something I probably haven’t eaten in 5+ years.  I get so caught up trying to cook and eat all the cool, trendy health foods–things like spaghetti squash, quinoa, and beets–that I forget about some really solid classics.  Hence, this beautiful classic cobb salad.





Cobbs salads are half about taste and half about presentation…you definitely eat with your eyes first.  The ingredients are what you would expect: crumbled gorgonzola, tomatoes, grilled chicken, avocado, (turkey) bacon, and hard boiled egg over a bed of lettuce.  It’s so basic and un-unique, but the combination is just really satisfying.  





Nutrition highlights:  I’m usually a proponent of limiting animal protein intake as much of possible, which this salad DOES NOT accomplish whatsoever…. but in moderation everything is OK.   I’m also not completely in favor of those atkins-esque “low-carb” diets…but if you’re trying to cut your carbs for whatever reason, this salad is a very filling, satisfying way to do it.  You can also make a few swaps to lower the fat like use turkey bacon instead of regular bacon, egg whites instead of the whole egg (I left the yolk in for color, though…and it won’t kill ya), or mixing in some spinach with the classic romaine to up the vitamins.  Take it easy on the cheese (a little goes a long way) and keep your portion in check and you can enjoy it without guilt!




Classic Cobb Salad
adapted from Saveur (serves about 4)


FOR THE DRESSING:
1⁄2 cup extra-virgin olive oil
1⁄4 cup red wine vinegar
1 tbsp. fresh lemon juice
3⁄4 tsp. dry mustard (I used dijon mustard because  I don’t have dry)
1⁄2 tsp. Worcestershire
1⁄4 tsp. sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:
1 head romaine lettuce, chopped
3 cups chopped spinach
2 oz. blue cheese, preferably Roquefort, crumbled (I used gorgonzola)
6 strips cooked turkey bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into 1⁄2″ cubes (whites only if you’re trying to lower fat)
2 medium tomatoes, peeled, seeded, and cut into 1⁄2″ cubes (I used grape tomatoes)
1 or 2 boneless skinless chicken breasts, cooked and cut into 1⁄2″ cubes
1 avocado, peeled, pitted, and cut into 1⁄2″ cubes
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced chives

1. Make the dressing: Combine the olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper (I skipped this step). Set the dressing aside (or refrigerate, covered, for up to 1 week).

2. Make the salad: On a large platter, combine the spinach and romaine lettuces. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

  One Response to “Classic Cobb Salad”

  1. A very simple and beautiful salad,delicious too!

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