Classic Cobb Salad (Print Version)
# Ingredients:
→ For the Cobb Salad
01 -
1 head romaine or iceberg lettuce, or a mix of both, chopped
02 -
1/2 head watercress, chopped
03 -
1 1/2 cups (210g) cherry tomatoes, quartered
04 -
2 medium boneless, skinless chicken breasts, cooked and diced
05 -
6 strips bacon, crumbled
06 -
3 hard-cooked eggs, diced
07 -
1 large ripe avocado, diced
08 -
115g Roquefort or blue cheese, crumbled
09 -
2 tablespoons chives, minced
10 -
Freshly ground black pepper
→ For the French dressing
11 -
80ml red wine vinegar
12 -
2 tablespoons water
13 -
1 1/2 teaspoons Worcestershire sauce
14 -
2 teaspoons Dijon mustard
15 -
1 teaspoon fresh lemon juice
16 -
1/2 teaspoon freshly ground black pepper
17 -
1/2 teaspoon salt
18 -
1 small clove of garlic, cut into pieces
19 -
125ml extra-virgin olive oil
20 -
125ml canola oil (or another neutral-tasting oil)
# Instructions:
01 -
Spread the chopped lettuce and watercress in the bottom of a wooden salad bowl or a large platter.
02 -
Arrange the tomatoes, chicken, bacon, eggs, avocado, and blue cheese in rows across the top of the lettuce. Sprinkle chives over the top and add a few good turns of black pepper.
03 -
In the bowl of a food processor or blender, combine the vinegar, water, Worcestershire sauce, mustard, lemon juice, pepper, salt and garlic. Process or blend the ingredients.
04 -
With the food processor or blender running, add the olive and canola oils in a slow, steady stream to create an emulsion.
05 -
Toss the salad with approximately 180-250ml of the dressing. Leftover dressing can be kept in the refrigerator for up to one week.
# Notes:
01 -
You can prepare the chicken breasts ahead of time by poaching, grilling, or roasting.
02 -
Traditional Cobb salad is served with the ingredients arranged in rows, creating a visually appealing presentation.