Many of the fresh summer veggies that are usually spilling off my kitchen counter at this time of year have yet to make an appearance, because it's been so darn cool this summer (at least where I live!).
But has that stopped me from creating enchantment with my favorite salad of all time? No.
I love Cobb Salad. But really, what’s not to love about this protein-packed, totally indulgent main course? Eggs, avocados, tomatoes, roasted chicken, onion, bacon, and blue cheese all in pretty little rows on top of mounds of fresh, crisp lettuce.
Toss it with a little homemade herb vinaigrette, and you’ve got a beautiful (and substantial) meal! There are a lot of ingredients, it's true, but here’s an easy way to remember what to include:
E is for egg... A is for Avocados... T is for tomatoes... ah, you get it, right?
Most recipes call for iceberg lettuce, but I use romaine lettuce instead, because that’s what they use at the Bel-Air Hotel, that fancy-do Hollywood joint where I learned how to make the perfect Cobb Salad!
Hotel Bel-Air’s Cobb Salad
prep: 45 minutes
cook: 30 minutes
for the salad you’ll need...
- 1 large head of romaine lettuce, torn into bite-sized pieces
- 3 eggs, boiled and chopped
- 6 strips of bacon, cooked and chopped
- 3 boneless, skinless chicken breasts, cooked and chopped
- 3 to 4 tomatoes (depending on size) chopped
- 2 ripe avocados, peeled, pitted and chopped
- 1 half red onion, thinly sliced
- 1 cup crumbled blue cheese
for the Herb Vinaigrette you’ll need...
- 1¼ cup extra virgin olive oil
- ¼ cup white wine vinegar
- ¼ cup fresh lemon juice
- 1 shallot, finely minced
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon finely minced chives
- 2 tablespoon finely minced parsley
let’s get to it...
Wash the lettuce before beginning. Tear romaine lettuce in bite size pieces and place in a large salad bowl.
Place the chopped eggs, avocado, tomatoes, chicken, onion, bacon and blue cheese in even rows on top of the salad greens. Refrigerate.
Whisk the olive oil, vinegar, lemon juice, shallot, mustard, sugar, salt and pepper together in a medium bowl. Add the chives and parsley and whisk until well blended.
Pour about ½ of the vinaigrette over the salad and toss gently. Serve remaining vinaigrette with the salad.
Cook’s Tip: Use a blender to make the vinaigrette! Place the oil, vinegar, lemon juice, shallots, mustard, sugar, salt and pepper together in a blender container. Blend on High for 30 seconds. Add the chives and parsley and pulse 5 times until mixed.
Want more great salad ideas? Here are a few:
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