Summer is the time of year when I actually enjoy cooking the least. It’s hot, the days are long and meals that are more “assembled” than cooked feel right for the season. That’s where a hearty salad like the Cobb comes in.
I did a little research on the origins of the Cobb Salad and learned that it dates back to the 1930’s and the owner of the Brown Derby Restaurant in Los Angeles. According to the Institute of Culinary Education, owner Robert Cobb popped into the kitchen after a long day of work and found, among other things, bits and pieces of cooked chicken, bacon, hard boiled eggs. He assembled a quick salad and it hit the spot. The Cobb salad was born. Almost 100 years later, it’s still a classic on thousands of restaurant menus – although the ingredients vary.
Here’s my version with a couple of tricks:
- Instead of using cooked chicken breast, grab smoked turkey instead. I love the smoky flavor and it’s pre-cooked and ready to go. My favorite is from Ferndale Market – they raise their birds on pasture and all of their turkey products are absolutely delicious.
- Buying hard boiled eggs instead of making them yourself is an easy shortcut.
- Cook the bacon (and chicken and eggs) in the morning when it’s cool and then refrigerate. Dinner will be a snap to assemble.
- I use a quick homemade red wine vinaigrette – but feel free to use whatever dressing you like best.
- Instead of a large, deep bowl, assemble this salad on a platter or in a shallow bowl so you can see all of the ingredients.
- I’m not sharing specific amounts here – just the ingredients – you decide how much depending on how many people you are serving!
Cobb Salad
Gather this:
- fresh greens (arugula, romaine, butter lettuce, watercress or a combination all work great here)
- smoked turkey or cooked chicken breast
- cooked bacon (crisp)
- blue cheese
- tomato, chopped
- avocado, chopped
- minced fresh chives
- hard boiled eggs
Do this:
Scatter the greens in the bottom of a shallow bowl or on a platter. Place each ingredient in a line down over the greens, with the exception of the chives which should be sprinkled over the top of the entire salad. Add dressing either over the entire platter or on individual servings.
To make the dressing:
In a mason jar, add 1/3 cup extra virgin olive oil, 1/3 cup red wine vinegar, 1 tbsp dijon mustard, 1 tsp honey plus salt and pepper. Shake to combine. Dress the salad and save any extra to use on future salads or steamed vegetables!