Best Cobb Salad With Balsamic Shallot Vinaigrette Recipe Epicuriouscom Recipes
COBB SALAD
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs.
Categories Salad Chicken Egg Leafy Green Tomato Blue Cheese Bacon Avocado Endive Watercress Gourmet
Yield Serves 6
Number Of Ingredients 14
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.
COBB SALAD
While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon. This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette. The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person? Or do you prefer your lettuce torn and tomatoes sliced? Here, the torn and sliced approach is taken for a more elegant visual, but feel free to make it your own. It also halves nicely if you're cooking for two.
Provided by Alison Roman
Categories dinner, lunch, weekday, salads and dressings, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
- Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you're ready to assemble the salad.
- Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
- Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
- Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
- Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
- Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
- Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 35 grams, Carbohydrate 16 grams, Fat 56 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 1189 milligrams, Sugar 5 grams, TransFat 0 grams
COBB SALAD WITH BALSAMIC SHALLOT VINAIGRETTE
Provided by Julie Loria
Categories Salad Chicken Egg Fourth of July Super Bowl Father's Day Lunch Vinegar Blue Cheese Bacon Fall Spring Summer Shallot
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- 1 To make the vinaigrette, combine the vinegar, salt, and pepper in a blender. With the machine running, gradually add the oil. Add the shallots and pulse briefly to combine. Pour into a serving bowl and set aside.
- 2 Pound each chicken breast half between 2 heavy duty plastic bags with a flat meat pounder to an even 1/2-inch thickness. Season with the salt and pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the chicken and cook, turning halfway through cooking, until golden brown on both sides, about 6 minutes. Add ΒΌ cup water, reduce the heat to medium-low, and cover. Simmer until the chicken feels firm when pressed in the center, about 8 minutes. Uncover, increase the heat to high, and cook until the liquid is evaporated and the chicken is sizzling, about 1 minute. Transfer chicken to a carving board and let cool. Cut the chicken into bite-sized pieces.
- 3 Spread the lettuce on a large platter. Top with the chicken, tomatoes, avocados, bacon, hard-boiled eggs, and blue cheese arranged in rows. Serve immediately, with the vinaigrette passed on the side.
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