Best Cobb Dogs Recipes

The Original Cobb Salad image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 17

2 chicken breasts, cooked and finely diced
1 ounce iceberg lettuce, washed and chopped
1 ounce romaine lettuce, washed and chopped
2 ounces tomato, washed and chopped
1/2 avocado, thinly sliced
2 ounces bacon, cooked and finely chopped
2 ounces hard boiled eggs, finely chopped
2 ounces grated Roquefort cheese
Original Cobb Salad Dressing to taste, recipe follows
2 egg yolks
2 cups olive oil
1 lemon, juiced
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 cup water
Salt and pepper, to taste

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 image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled

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 image

Yield Serves 6

Number Of Ingredients 14

1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups)
1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups)
6 slices of lean bacon, chopped fine
3 ripe avocados (preferably California)
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine
1 tomato, seeded and chopped fine
1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
2/3 cup olive oil
1/2 cup finely grated Roquefort

Steps:

In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.