CLASSIC COBB SALAD DRESSING RECIPE
If you're a big salad fan and are looking for a delicious vinaigrette dressing, then this cobb salad dressing recipe is the perfect option.
Provided by Chef Billy Parisi
Categories Salad
Number Of Ingredients 10
Steps:
- Add all of the ingredients to a blender and pulse at high speed until the dressing is combined and emulsified.
- Serve or store in the refrigerator.
Nutrition Facts : Calories 202 kcal, Carbohydrate 1 g, Protein 1 g, Fat 22 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
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 WITH BROWN DERBY DRESSING
I was served this salad on my honeymoon. The ingredients are all minced very fine, then they are tossed with the dressing at the last minute. I love it. It's perfect as a light lunch or dinner all by itself on a very hot summer day.
Provided by P48422
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Chop all the greens very, very fine (almost minced).
- Arrange in rows in a chilled salad bowl.
- Cut the tomatoes in half, seed, and chop very fine.
- Fine dice the turkey, avocado, eggs and bacon.
- Arrange all the ingredients, including the blue cheese, in rows across the lettuces.
- Sprinkle with the chives.
- Present at the table in this fashion, then toss with the dressing at the very last minute and serve in chilled salad bowls.
- Serve with fresh french bread.
- FOR THE DRESSING: Combine all the ingredients except the olive oil in a blender and blend.
- Slowly, with the machine running, add the oil and blend well.
- Keep refrigerated.
- *NOTE:This dish should be kept chilled, and served as chilled as possible.
Nutrition Facts : Calories 832.4, Fat 56.7, SaturatedFat 16.1, Cholesterol 352.4, Sodium 3360.1, Carbohydrate 31.2, Fiber 13.5, Sugar 12.4, Protein 55
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.
COBB SALAD WITH BROWN DERBY FRENCH DRESSING
A great main dish salad recipe that has a pleasing presentation. Serve with crusty bread for a filling meal.
Provided by Peach822
Categories Salad
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- Combine red wine vinegar, water, vegetable oil, olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, sugar, and mustard together in a bowl until dressing is smooth.
- Place chopped lettuce and watercress in a large salad bowl. Arrange tomatoes, turkey, eggs, blue cheese, bacon, and avocados on top. Add desired amount of dressing before serving and toss.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 11.6 g, Cholesterol 155.4 mg, Fat 44.5 g, Fiber 2.2 g, Protein 23.3 g, SaturatedFat 10.3 g, Sodium 1655.5 mg, Sugar 4.7 g
CLASSIC COBB SALAD
You'll need a large platter or shallow wide pasta bowl to accomodate this substantial salad. Avocado discolors quickly, so prepare it at the last possible minute just before assembling the salad. Though watercress is traditional in cobb salad, feel free to substitute an equal amount of arugula, chicory, curly endive or a mixture thereof. Use more blue cheese of your taste dictates.
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Whisk all vinaigrette ingredients in medium bowl until well combined (alternatively, shake vigorously in tight-lidded jar); set side. (Dressing may be refrigerated in airtight container for 1 day; bring to room temperature and shake well before using.
- FOR THE EGGS:.
- Place eggs in medium saucepan cove with 1-inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 to 2 quarts ice water. Transfer cooked eggs to ice water with slotted spoon; let stand 5 minutes, then peel, cut into 1/2 inch cubes, and set aside.
- FOR THE CHICKEN:.
- Meanwhile, season chicken with salt and pepper. Adjust oven rack to 6 inches from broiler-pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4-8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers 160F on instant-read thermometer. 5-8 minutes. When cool enough to handle, cut chicken into cubes and set aside.
- TO FINISH THE SALAD:.
- Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated; arrange on very large flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette and toss to coat; arrange in row along one edge of greens. Place tomatoes in now-empty bowl, add 1 tablespoons vinaigrette and toss gently to combine; arrange on apposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens, and drizzle with remaining vinaigrette. Sprinkle bacon, cheese, and chives evenly over salad and serve immediately.
Nutrition Facts : Calories 632.7, Fat 53.9, SaturatedFat 13, Cholesterol 179.8, Sodium 694.6, Carbohydrate 12.9, Fiber 7.6, Sugar 3.8, Protein 27.3
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