Layered Salmon Cobb Salad Food
GRILLED SALMON COBB SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside.
- Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.
- Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside.
- Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes.
- Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley.
LAYERED COBB SALAD
Steps:
- Make dressing:
- Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.
- Make salad:
- Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.
- Halve, pit, and peel avocados, then cut into 1/2-inch cubes.
- Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
- Just before serving, pour dressing over salad and toss.
LAYERED COBB SALAD
Find out how to make this scrumptious Layered Cobb Salad. Serve this Layered Cobb Salad in a clear glass dish for a spectacular presentation.
Provided by My Food and Family
Categories Side Dish Recipes
Time 1h15m
Yield 16 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Layer first 5 ingredients in bowl.
- Drizzle dressing evenly over salad; spread, if necessary, to completely cover top of salad. Top with cheese and bacon.
- Refrigerate 1 hour.
Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 4 g, Fiber 2 g, Sugar 2 g, Protein 11 g
SALMON COBB SALAD IN CREAMY DILL DRESSING
Provided by Robin Miller : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.
- In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill. Season, to taste, with salt and pepper. Pour dressing over salad and serve.
SMOKED-SALMON COBB SALAD
This modern spin on the classic Cobb replaces chicken with smoked salmon, a nice match to crisp bacon and creamy buttermilk dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 12
Steps:
- Whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl until well combined. Season with pepper. Cover, and refrigerate until cold, about 30 minutes.
- Arrange bacon in a single layer in a large saute pan, and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels. When cool, crumble bacon into bite-size pieces.
- Arrange lettuce on a platter. Top with bacon, eggs, salmon, and avocado. Drizzle with 1/2 of the dressing. Season with pepper, and serve with remaining dressing on the side.
LAYERED COBB SALAD
Make and share this Layered Cobb Salad recipe from Food.com.
Provided by ms. muffet
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In the bottom of a 14-cup glass salad bowl or trifle dish, place the washed, sliced lettuce. Pack down slightly.
- On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion and shrimp. Press down lightly.
- Spread blue-cheese dressing over the top. Refridgerate for at least 1 hour. Sprinkle crumbled bacon on top just before serving.
Nutrition Facts : Calories 464.2, Fat 31.7, SaturatedFat 6.4, Cholesterol 150.7, Sodium 619.7, Carbohydrate 11.5, Fiber 4.7, Sugar 2.7, Protein 34.6
LAYERED COBB SALAD
Light and packed with protein, this is easy! Adapted from Family Circle magazine. The Cobb salad was a signature menu item of the legendary Brown Derby in Hollywood, a landmark restaurant in Los Angeles, California. Variations of the salad are now served in restaurants world-wide.
Provided by Sharon123
Categories Chicken
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In the bottom of a 14 cup glass salad bowl or trifle dish, place the washed and sliced lettuce. Pack down tightly.
- On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion, peas and cheddar cheese. Press down lightly.
- Spread the blue cheese dressing(or ranch) over the top. Refrigerate at least 1 hour. Sprinkle the bacon bits on top just before serving. Enjoy!
Nutrition Facts : Calories 465.7, Fat 34.8, SaturatedFat 8.6, Cholesterol 82.5, Sodium 613, Carbohydrate 13.4, Fiber 6, Sugar 4.7, Protein 26.6
LAYERED SALMON COBB SALAD
This impressive show-stopping salad will look like a work of art on the center of your table. Serve with lemons on the side.
Provided by Stasty Cook
Categories Salmon Salad
Time 1h6m
Yield 6
Number Of Ingredients 16
Steps:
- Combine buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in dill, salt, and pepper. Refrigerate dressing.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 4 to 5 minutes. Drain and let cool.
- Preheat grill for medium heat and lightly oil the grate. Brush salmon with vegetable oil; season with salt and pepper.
- Cook salmon on the preheated grill until flesh flakes easily with a fork, 6 to 8 minutes per side.
- Layer lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place salmon on top. Garnish with bacon and spring onions. Serve dressing alongside.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 26.6 g, Cholesterol 218.5 mg, Fat 20.6 g, Fiber 5.1 g, Protein 23.9 g, SaturatedFat 4.3 g, Sodium 420.7 mg, Sugar 8.9 g
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