Best Cobb Salad With Mustard Vinaigrette Recipes

CUBAN COBB SALAD WITH MUSTARD VINIAGRETTE

Cuban Cobb Salad with Mustard Viniagrette image

Our Cuban Cobb Salad - loaded with all the flavors of a Cuban sandwich right down to the tangy mustard vinaigrette - is a lighter way to enjoy a classic favorite!

Provided by Melissa Riker

Categories salad

Time 15m

Yield 6

Number Of Ingredients 13

Ingredients

2 1/2 romaine hearts (cut into thin ribbons)
1/2 lb sweet ham (sliced thick then julienned/chopped)
1/2 lb cooked fresh ham (seasoned pork, sliced thick then julienned/chopped)
1/2 lb swiss cheese (sliced thick then julienned/chopped)
6 small dill pickles (sliced into rounds)
3 hard boiled eggs (cut in quarters lengthwise)
6 tablespoons light olive oil
4 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
Salt & pepper to taste

Steps:

First, measure olive oil, apple cider vinegar, Dijon & yellow mustard, lemon juice, Worcestershire sauce and salt/pepper in a mason jar and shake to combine.
Refrigerate vinaigrette until you are ready to serve the salad.
Fill a large shallow salad bowl with romaine lettuce.
Arrange sliced ham, sliced fresh ham (seasoned pork), sliced cheese, pickle rounds and quartered eggs in rows on top of the lettuce.
Just prior to serving, drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 684 calories, Sugar 23.4 g, Sodium 806 mg, Fat 48.1 g, SaturatedFat 19 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 3.3 g, Protein 38.2 g, Cholesterol 316.4 mg

COBB SALAD WITH MUSTARD VINAIGRETTE

Cobb Salad with Mustard Vinaigrette image

The classic Cobb wins over even the most reluctant salad eaters with bacon and blue cheese. This iteration features a mouthwatering Mustard Vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 8

Ingredients

3 slices bacon
2 heads romaine lettuce, torn into bite-size pieces
2 Poached Chicken Breasts, diced
1 cup cherry tomatoes, cut into wedges
4 large hard-cooked eggs, chopped
3/4 cup crumbled blue cheese (3 ounces)
1 avocado, halved, pitted, peeled, and diced
Mustard Vinaigrette

Steps:

In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate, and drain. Break into bite-size pieces.
Place lettuce on a large platter; arrange bacon, chicken, tomatoes, eggs, cheese, and avocado on top. Serve salad with vinaigrette alongside.

COBB SALAD WITH BLUE CHEESE VINAIGRETTE

Cobb Salad with Blue Cheese Vinaigrette image

Provided by Kelsey Nixon

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup Roquefort cheese, grated
1/3 cup red wine vinegar
1 tablespoon honey-Dijon mustard
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, chopped (about 3 to 4 cups)
1/2 head Boston lettuce, chopped (about 3 to 4 cups)
1 1/2 cups watercress, stems removed and chopped
3 boneless, skinless chicken breast halves, cooked and diced into 1/2-inch cubes
6 bacon slices, cooked and crumbled
2 avocados, halved, pitted, peeled and diced into 1/2-inch cubes
4 vine-ripened tomatoes, seeded and diced
3/4 cup Roquefort cheese, crumbled
1 hard-boiled large egg, forced through a sieve (grated)
1/4 cup finely chopped fresh chives

Steps:

To make the dressing:
Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
To make the salad:
Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
Just before serving, pour the dressing over the salad and toss.

COBB SALAD

Cobb Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

8 ounces slab bacon, diced, or thinly sliced
1 ripe Hass avocado
Juice of 1/2 lemon
1/2 head romaine, washed and torn into small pieces
2 boneless skinless chicken breasts, (6 ounce each) grilled, sauteed, or poached, diced
2 large vine-ripened tomatoes, cored and diced
1 head Bibb lettuce, washed and torn into small pieces
2 hard cooked eggs, peeled and chopped
4 scallions, whites and several inches of green, cut on an angle in very thin slices
1 medium bunch watercress, stemmed, and coarsely chopped
Basic Vinaigrette, recipe follows
4 ounces blue cheese, crumbled
Freshly ground black pepper
1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt plus more
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil

Steps:

In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and reserve.
Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon. Dice the avocado, and in a small bowl, gently toss with lemon juice.
Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese. Season with pepper to taste.
At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette. Divide the salad among chilled plates. Serve.
In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week.