I love a great Cobb salad – the crunchy, soft, cold, salty combination of healthy food and various toppings that make it not-quite-so-good-for-you! It’s a great idea for a summer dinner or on a buffet, especially this version. Made in a big bowl or on a platter, it’s a beautiful display of color, flavor and texture. The recipe below will easily feed four adults for dinner or 8 or more as a buffet side.
FAMILY-STYLE COBB SALAD
- 1 Head Iceberg Lettuce, Chopped
- 2 Medium Tomatoes
- 6 Chicken Tenderloins, Grilled
- 8 Strips Crisp Bacon
- 1 Avocado, Chopped
- 1/4 Cup Finely Diced Red Onion
- 2 Hard Boiled Eggs, Chopped
- 6 Ounces Blue Cheese Crumbles
- On a large chilled platter, arrange chopped lettuce in a even layer.
- Seed and dice tomatoes and arrange together on lettuce. You can choose to arrange ingredients in groups, stripes, pie shapes or whatever you think looks prettiest. It’s best to keep them together rather than mix them up though so they keep their texture until serving.
- Dice grilled chicken and place on the lettuce. Don’t forget to season your chicken before grilling!
- Crumble the bacon and arrange on lettuce. Do the same with avocado.
- Arrange onion on lettuce. Be sure that it is finely diced to provide just the right amount of bite in contrast to the richness of the avocado, blue cheese and egg. Don’t leave it out!
- Finally, finish by arranging the egg and blue cheese to complete your salad.
- Place in refrigerator for up to 2 hours or serve immediately.
While this hardly requires anything else, serve it with your favorite salad dressing. My wife likes ranch, but I enjoy the contract of a vinaigrette or Russian dressing as well. Don’t like one or more of the ingredients? Lots of substitutes work well – cubed ham, sweet peas, cheddar cheese, etc. Just keep in mind the combination of flavor and texture and change out like-for-like. Add a crusty loaf of bread and crisp white wine and you have a beautiful summer dinner. Dig in!