What's cob salad and how do u make it?!
Answers: Please, select one of the recipes made with Romain rather than ice berg lettuce... the nutritional factor of Romain makes it worth the price. I love ice berg but you are really just paying for a little crunch and no food value.
Everyone loves a Cobb salad and this is a great recipe. It makes plain old, shredded iceberg lettuce shine. Bacon, hard boiled eggs, chicken, tomatoes, blue cheese, avocado, green onion and dressing.
Prep Time: 20m
Cook Time: 30m
Ready in: 50m
Yield: 4 to 6 servings
Ingredients
8 slices bacon
3 eggs
1 head lettuce
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 cups chopped green onions
1 (8 ounce) bottle Ranch-style salad dressing
Directions
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates.
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
Drizzle with your favorite dressing and enjoy.
Nutrition Information
Servings Per Recipe: 5
Amount Per Serving
Calories: 838 cal Total Fat: 69.6 g Cholesterol: 249 mg
Sodium: 1177 mg Carbohydrates: 14.9 g Fiber: 5.8 g
Protein: 38.8 g
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. Then one day he chopped up an avocado, along with lettuce, tomato, and bacon, added some salad dressing, and had the result for dinner. A few days later he elaborated on his creation, adding other ingredients he had picked up on his way to the restaurant: chicken breast, chives, egg, watercress, and a wedge of Roquefort. This salad became a staple at the Brown Derby and, eventually, an American classic.
Servings: Serves 6.
1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups)
1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups)
6 slices of lean bacon, chopped fine
3 ripe avocados (preferably California)
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine
1 tomato, seeded and chopped fine
1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
2/3 cup olive oil
1/2 cup finely grated Roquefort
Preparation
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
1/2 head of romaine
1/2 head of Boston lettuce
1 small bunch of frisée (curly endive)
1/2 bunch of watercress, coarse stems discarded
All lettuces should be rinsed, spun or patted dry, and coarsely chopped
6 slices of bacon
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
1 tomato, seeded and chopped fine
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil
1/2 cup finely grated Roquefort
1 In a large salad bowl, toss together well the various lettuces and watercress.
2 Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.
3 Compose the salad. 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.
4 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. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.
Serves 4.