One of my favorite salads to order out is a Cobb Salad. It has all my Favorite Things… bacon, blue cheese, hard boiled eggs, grilled chicken and of course my nemesis, the avocado. (While I love it, it wrecks havoc on my delicate digestive system, as I once again confirmed the day I ate this salad. It was worth it, though!!!)
I got this cobb salad recipe from Nina Planck’s The Real Food Cookbook. I received an “advanced reading” copy and I’ve already read it cover to cover. It’s chock full of inspirational stories and wonderful recipes. Some are very ordinary, and some are . . . notsomuch. Tongue Salad, anyone?? But seriously, do not let that scare you away. This is a great resource for anyone wanting to eat more real, whole foods. It’s quite practical and refreshing. I especially enjoyed the back stories behind each recipe.
The dressing is what makes it. I mean, don’t get me wrong, it wouldn’t be Cobb Salad without the savory bacon and firm hard boiled eggs and tangy blue cheese. But if you put a bottled salad dressing on all this deliciousness, that would be a crime. (I detest bottled salad dressings. Ever since I started making my own salad dressings, I noticed that the store bought ones all have this nasty flavor. It must be the preservatives. It’s like boxed breakfast cereals. HOW can people EAT that stuff!? It all tastes the same.) Any-WHO.
Suffice it to say, this dressing is delicious and super simple to make. You won’t need it all for this recipe so store the leftovers in the fridge for a future salad. I like to have a few homemade dressings made up for whenever I get a hankering for a salad. With my CSA in full swing, I’m eating salads almost daily right now.
Nina (dontcha love how I call her Nina? like we’re best buds now… but I do feel like I kind of know her; her Real Food, What To Eat and Why was one of my big “real food” epiphanies) calls for poaching a large chicken, but I roasted boneless chicken breasts in the oven. Otherwise, I pretty much followed her recipe to a T.
Here’s a printable of the cobb salad recipe for your convenience.
- 2 teaspoons Dijon mustard
- 1/4 cup red wine vinegar
- 1 cup olive oil
- salt and pepper
- 1 head Romaine
- 1 head Boston (Bibb) lettuce
- 3 cups cubed cooked chicken (I brush them with olive oil and sprinkle with salt and pepper, then roast them in the oven on a baking tray for 30 minutes. Allow the chicken to cool to room temperature before cubing, or you can make them ahead and keep them in the fridge till you’re ready to make the salad)
- 6 hard-boiled eggs
- 12 slices bacon; fried, drained and crumbled
- 2 ripe avocados, diced
- 1/2 pounds blue cheese, crumbled
- 1 pint grape tomatoes, halved
- Make the salad dressing by whisking the mustard and vinegar until smooth. Then slowly drizzle in the olive oil, whisking constantly to form an emulsion. Season with salt and pepper.
- Break the lettuces into bite-sized pieces; wash and dry (I like to use a salad spinner) and place in a large salad bowl.Dress the lettuce (you will not need it all; store leftovers in the fridge and bring to room temperature before dressing your next salad) and toss to coat thoroughly.
- Top with the remaining ingredients. Serve! Enjoy!