I love a good cobb salad. They're hearty and delicious because there's a ton of exciting toppings on there that make it actually filling. It's great for lunch or dinner! Every time I make it, my husband and I wonder why we don't have it more often.
Ingredients:
Dressing: 2:1 Olive oil to vinaigrette (as a go-to reference)
2/3 cup good Olive Oil
1/4 cup white balsamic
1 small shallot or half of one - finely minced
1 clove garlic - finely minced
1 tablespoon Dijon mustard
1 teaspoon honey
Pinch Salt
Pinch Pepper
Pinch hot pepper flakes
Squeeze of half a lemon
Salad:
Romaine lettuce (amount depends on how many people)
Tomatoes
1 hardboiled egg per person
2 strips bacon/ person OR a slice of baked proscuitto
Croutons (or if making your own - use bread you have on hand - cut into cubes, add some olive oil, garlic salt, pepper and parmesan and roast in the 425 oven until crisp)
Shredded Mozzarella cheese
Scallion
Avocado (1/4 of avocado per person)
Chicken tenders (2 per person) or breast cutlet
Paprika
Garlic Powder
Salt and Pepper
Olive Oil
Parmesan
Directions:
1. Turn oven to 425 and put the bacon strips or prosciutto on a foil lined baking sheet. I always put them in as soon as I turn on the oven. Keep an eye on them - these take maybe 10-15 minutes for nice crispy bacon or about 7 minutes for the crisp prosciutto. (When you take them out, line on a paper towel to drain excess grease) After they drain, you'll cut bacon into big chunks - or leave prosciutto whole.
2. After you get the bacon in the oven - I like to start with the hard boiled eggs - put however many you need (1- 2 per person) into a saucepan and fill with water until the eggs are just covered. Bring water to a boil. As soon as the water hits a rapid boil, put the lid on, turn the heat OFF and let them sit in there for 13 minutes exactly. Set your alarm. Get a bowl with ice water ready so when they finish - you can put directly into the ice bath to stop the cooking.
3. Next, the chicken - season with salt, pepper, paprika and garlic powder. Get a grill pan heated on the stove with some olive oil. Grill the chicken on the first side until grill marked - and easily release from the pan. About 4-5 minutes on Medium-High heat. Flip and let them finish cooking. About another 4-5 minutes.
Another option is parmesan crusted chicken -- simply salt and pepper the chicken - then press directly into a bowl of parmesan until completely coated - no egg or flour needed - just press into both sides and cook the same as above.
4. Once your alarm goes off - put the eggs into the ice bath. Set aside.
5. The Bacon should be done at this point as well - If timed properly - the bacon, eggs and chicken should all be completing within minutes of each other.
6. If you're making your own croutons - cut whatever kind of bread you have on hand into cubes, toss with olive oil, parmesan, garlic salt and pepper and roast in the 425 degree oven until crisp - less than 8 minutes. I just put a new piece of foil over the bacon grease and toss in the oven once the bacon comes out. They usually finish once your done prepping and building the salad.
7. Make the vinaigrette - put all the items into a jar and shake, set aside. (I like to make this earlier if possible - this is a go-to for us, so I usually always have it in the fridge).
8. Take your romaine lettuce and cut into thin ribbons - and layer a good amount into each bowl or one big bowl depending how you wish to serve this.
9. Cut your tomatoes, avocado and scallion and layer on along with the shredded mozzarella Slice your chicken, and peel your eggs and cut your bacon. I like to cut the egg into quarters.
10. Layer everything on top of the romaine! I like to give each item its own section - I think it looks pretty that way. Check on your croutons, and add them on!
11. Finish the salad off with a sprinkle of parmesan and a little salt and pepper! over the tomatoes, avocado and eggs.
ENJOY!
xoxo Chef Em
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