Best Cobb Wedge Salad Kit Recipes

GRILLED COBB WEDGE

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, about 15 minutes. Drain on paper towels and cut in half; set aside.
• Soft-boil the eggs: Bring a saucepan of water to a boil over medium-high heat. Lower the eggs into the water and cook exactly 6 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs from the boiling water and lower them into the ice water. Let sit at least 5 minutes, then peel.
• Preheat a grill or griddle to medium high. Combine 1 tablespoon olive oil, the tomatoes, basil and garlic in a small bowl. Season with salt and pepper; toss and set aside.
• Stand the iceberg head upright on the core. With a sharp knife, cut a 1-inch-thick slice out of the center (the thickest part) of the head, creating a thick round disk. Lay the lettuce disk on a work surface and cut away the core. Slicing horizontally, cut the disk in half to create two 1/2-inch-thick round lettuce "steaks."
• Whisk the remaining 2 tablespoons olive oil and the paprika in a small bowl; season with salt and pepper. Brush on both sides of the lettuce steaks; grill just to give the lettuce a little color on one side, about 30 seconds.
• To assemble the salad, put a piece of grilled iceberg on each plate. Cut the soft-boiled eggs in half and arrange on top. Top with the avocado, bacon, radishes, onion and tomato mixture. Drizzle with olive oil and vinegar. Top with blue cheese and herbs; season with pepper.

GRILLED COBB WEDGE

Steps:

• Cook the bacon slices in a medium skillet until crisp. Drain on paper towels and halve the slices crosswise; set aside.
• Preheat a gas grill or stovetop griddle to medium-high heat.
• In a small bowl, toss together 1 tablespoon of the olive oil, the tomatoes, basil and garlic; season with salt and pepper, toss to combine and set aside.
• Stand the iceberg head upright on the core. With a sharp knife, cut a 1-inch-thick slice out of the center (thickest part) of the lettuce head, creating a thick, round disc. Lay the lettuce disc on a work surface and cut away the core. Slicing horizontally, cut the disc in half again, creating two 1/2-inch-thick round lettuce "steaks."
• In a small bowl, whisk together the remaining 2 tablespoons oil and the paprika, and season with salt and pepper. Brush both sides of the lettuce steaks with the oil mixture and grill just to give the lettuce a little color, about 30 seconds on each side.
• To assemble the salad, put the grilled iceberg discs on 2 serving plates. Slice the top and bottom of each egg so it will stand upright, and halve each crosswise; set 3 egg halves upright on each lettuce disc. Arrange 6 wedges of avocado and 6 pieces of bacon on each disc, pointing inward and stacking them on top of each other. Scatter the radish slices and onion rings evenly over each salad and divide the tomatoes between each, scattering them over the top. Drizzle a little olive oil and the red wine vinegar over each salad and onto the plate. Sprinkle the blue cheese over the top of the salads and onto the plate and garnish each with a sprinkling of chopped herbs. Serve immediately.
• Bring a medium saucepan of water to a boil over medium-high heat. Lower the eggs into the water and cook for exactly 6 minutes. (Note: It is imperative that the eggs are at room temperature before cooking them to achieve the right consistency with this method.)
• Meanwhile, fill a bowl with ice water. Using a strainer or slotted spoon, remove the eggs from the boiling water and lower them into the ice water. Let stand for at least 5 minutes; peel. When sliced, the eggs should have firm whites with runny yolks that are just beginning to set.

LADD'S CHOPPED WEDGE SALAD

Steps:

• Fry the bacon in a skillet until crisp, about 7 minutes. Drain on a paper towel. Chop into small pieces.
• Arrange the chopped iceberg on a small platter, then sprinkle over the grated mozzarella and chopped bacon. Drizzle with the Italian Ranch Dressing and finish with the pepper.
• Combine the mayonnaise, sour cream, milk, Parmesan, pesto, sun-dried tomatoes, salt, pepper and lemon zest and juice in a food processor. Process until well combined.

CLASSIC COBB SALAD

Steps:

• Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.

COBB SALAD WRAPS

Steps:

• In a small bowl, combine chicken, avocado, bacon, celery, onion, olives and cheese. In another small bowl, combine lemon juice, honey, mustard, garlic, dill weed, salt and pepper. Whisk in oil. Pour over the chicken mixture; toss to coat. , Place romaine on each tortilla; top with 2/3 cup chicken mixture. Sprinkle with tomato; roll up.