It has been a little cooler than normal around here, so all the fresh summer veggies I crave have been a bit delayed in making their usual appearance at my farmers market.
But that hasn’t stopped me from whipping up my favorite salad of all time: Cobb Salad inspired by the Hotel Bel-Air’s Cobb Salad in Los Angeles.
What’s not to love about this protein-packed totally indulgent salad? Eggs, avocados, tomatoes, roasted chicken, onion, bacon and blue cheese all in pretty little rows on top of mounds of crisp lettuce. Toss it with a little homemade herb vinaigrette and you’ve got a beautiful (and substantial) meal!
That’s a lot of ingredients, I know, 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 the picture.
Most recipes call for iceberg lettuce but I use romaine lettuce instead because that’s what they use at that fancy-do Hollywood hotel where I learned how to make perfect Cobb Salad!
My Dexas Kitchen Tools really helped pull this recipe together easily!
Cobb Salad inspired by The Hotel Bel Air’s Infamous 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: