Bibb Cobb Salad Food

CLASSIC COBB SALAD

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

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.

BIBB SALAD WITH BASIL GREEN GODDESS DRESSING

Steps:

• Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
• Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

COBB SALAD

Steps:

• In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and reserve.
• Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon. Dice the avocado, and in a small bowl, gently toss with lemon juice.
• Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese. Season with pepper to taste.
• At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette. Divide the salad among chilled plates. Serve.
• In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week.

COBB SALAD

Steps:

• Whisk together the vinegar, mustard, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly drizzle the olive oil in a steady stream, whisking vigorously, until the mixture is blended.
• Add the lettuce and toss to coat in the dressing. Pile the lettuce on a large serving platter. Arrange the chicken, avocado, tomato, green pepper, bacon, red onion, egg and blue cheese in neat rows over the lettuce.

COBB SALAD

Steps:

• In a small bowl, whisk together all of the dressing ingredients and set aside.
• Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.
• Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.
• In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

COBB SALAD BOWLS

Steps:

• Bring a pan of salted water to the boil. Add the eggs and simmer for 7 mins. Remove with a slotted spoon and pop in a bowl of ice-cold water. Once cool, gently peel the shell off the eggs and set aside.
• Place the bacon on a baking tray lined with foil. Pop under the grill set on high and cook on each side for 4-5 mins or until super-crispy. Leave to cool a little.
• Whisk together the olive oil, vinegar and mustard with a good pinch of sugar until thick and glossy. Season generously.
• Remove the outer leaves of the lettuces and slice each one in half lengthways. Divide between two deep bowls and add the avocado, tomatoes and chicken. Top with the crispy bacon and halved soft-boiled eggs, drizzle over the vinaigrette and grind over some black pepper.