A LOOSE INTERPRETATION OF COBB SALAD
Provided by Amanda Hesser
Categories easy, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a small pan of water to a boil. Add egg, and simmer for 9 minutes. Drain, and cool under cold running water. Peel and set aside. Place a medium saute pan over medium-high heat. Add peanut oil, then slices of prosciutto. Saute until crisped and browned on both sides, about 2 minutes. Remove to a dish lined with paper towel. Set aside.
- In a bowl, whisk together lemon juice, mustard, large pinch salt and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust seasoning; it should be intense.
- Slice avocado half into 1/4-inch wedges, then crosswise into 1/4-inch triangular pieces. Chop prosciutto into 1/4-inch cubes. In a large serving bowl, combine lettuces, watercress, scallion, avocado and prosciutto. Pour half the dressing on top, and toss to coat, adding more if necessary. Taste and adjust seasoning. Using back of a spoon, press egg, in halves, through a fine sieve over salad. Let it fall evenly to cover salad. Let sit 15 minutes before serving.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams
CLASSIC COBB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
- Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
- Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
- Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
- Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.
THE ORIGINAL COBB SALAD
Provided by Food Network
Yield 12 servings
Number Of Ingredients 17
Steps:
- Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
- Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
COBB SALAD
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs.
Categories Salad Chicken Egg Leafy Green Tomato Blue Cheese Bacon Avocado Endive Watercress Gourmet
Yield Serves 6
Number Of Ingredients 14
Steps:
- In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.
COBB SALAD
The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California. This version comes from Michael Bonacini who owns a restaurant in Toronto, Canada...is a chef on the Food Network and a regular guest on my favourite talk show. You can use goat's cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp.
Provided by CountryLady
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- PREPARE DRESSING: Combine all ingredients, except oils& blend well.
- Combine olive oil& salad oil in a separate bowl& mix well.
- Add to other ingredients& mix well.
- Cover& refrigerate until using.
- It keeps well for 6 weeks but be sure to blend well again just before using.
- PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
- Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
- Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
- Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
- Cut the hard boiled eggs into quarters and arrange on the plates.
- Drizzle dressing over the salad, sprinkle with the roquefort& chives.
Nutrition Facts : Calories 865.5, Fat 77.4, SaturatedFat 13.4, Cholesterol 199.1, Sodium 1312, Carbohydrate 17.3, Fiber 10.7, Sugar 5.1, Protein 29.3
CLASSIC COBB SALAD
Making this salad is a lot like putting in a garden. I "plant" everything in nice, neat sections, just as I do with seedlings. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.
Nutrition Facts : Calories 260 calories, Fat 15g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 586mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
COBB SALAD
This Cobb salad has some of my favorite ingredients: chicken, egg, tomatoes, blue cheese and avocado.
Provided by Bill
Categories Salad
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Divide shredded lettuce among individual plates.
- Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
- Drizzle with your favorite dressing and enjoy.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 10.2 g, Cholesterol 179.1 mg, Fat 39.9 g, Fiber 4.1 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 915.2 mg, Sugar 5 g
COBB SALAD
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/4 cups dressing).
Number Of Ingredients 21
Steps:
- In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.
Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.
COBB SALAD
We've been making variations of this salad for years. Funny that people don't make it much anymore. It really is good!!!
Provided by TishT
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place greens in bowl.
- Arrange all other ingredients attractively across greens.
- Add dressing when ready to serve or on the side.
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