Cobb Salad Burger 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.

CHICKEN COBB BURGER

Steps:

• Heat the grill to medium.
• Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.
• Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
• Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
• Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
• Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

COBB SALAD CLUB SANDWICH

Steps:

• Spread butter over 1 side of each bread slice. Place 1 slice cheese on each unbuttered side of bread. Toast bread slices, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 4-5 minutes., Layer 1 toast with lettuce, tomato, turkey and avocado. Top with another toast and spread with blue cheese spread. Top with chicken, ham, bacon and egg. Top with remaining toast, cheese side down. Cut sandwich in half, secure with toothpicks and serve.

COBB SALAD

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.

COBB SALAD SUB

Steps:

• Cut loaf of bread in half lengthwise; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). Brush vinaigrette over bread halves. Layer spinach, ham, eggs, bacon, cheese and tomatoes on bread bottom. Replace top. Cut loaf in half lengthwise from top to bottom; cut crosswise 5 times to make 12 pieces.

COBB SALAD SANDWICHES

Steps:

• In a small bowl, combine the mayonnaise, horseradish and basil; spread over cut side of croissant bottoms. Layer with lettuce, tomato, bacon, ham and eggs; replace tops.

COBB SALAD

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.

COBB SALAD WITH BROWN DERBY DRESSING

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.

CLASSIC COBB SALAD

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.

COBB SALAD BURGER

Steps:

• Mix all dressing ingredients together set a side.
• Over high heat on an oiled grill place patties of choice.
• Cook about 2 to 3 minutes.
• With a metal spatula test to see if the burger easily lifts from the grate. If not continue grilling, until it does.
• Flip all the patties.
• Close lid and continue grilling for another 2 to 3 minutes.
• Or continue to cook till desired.
• .Place dressing on toasted buns. (You can gut the buns for easier eating.).
• Divide all the ingredient's between each of the buns.
• Enjoy!
• Optional: Dice the egg and add it to the dressing.