Cobb Salad Recipe
Total Time
30 minutes
Prep Time
30 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced or pressed
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh oregano (1 teaspoon dried)
- 1 teaspoon fresh chives, optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- 1 large romaine lettuce, cleaned & chopped
- 12 ounces of cooked chicken breast, cut or torn into bite-sized pieces. (Use grilled chicken, baked chicken or poached chicken; or grilled tofu, or baked tofu, or chickpeas or kidney beans)
- 6 ounces tomatoes, chopped (about 1 1/2 cups)
- 1 medium cucumber, chopped
- 1/2 cup pickled shallots
- 1 avocado, sliced
- 4 ounces blue cheese, crumbled
- 4 hard-boiled eggs, peeled and sliced
- 1/2 cup coconut bacon (see notes)
- 1 tablespoon chopped chives for garnish plus fresh oregano if desired
- optional: a handful of microgreens ( radish sprouts are nice) or watercress, chopped
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Preparation
Step 1
Make the Pickled Shallots– if using. These can be made ahead, or sub-pickled onions.
Step 2
Dressing
Step 3
Whisk together the red wine vinegar, minced garlic, dijon, oregano, chives, salt, and pepper. Drizzle olive oil in slowly, emulsifying with the vinegar mixture.
Step 4
Assemble the salad
Step 5
by tossing the lettuce with a little dressing. Place the dressed greens in individual bowls or one shallow platter. Layer on ingredients: watercress, chicken (or other protein), tomatoes, cucumber, shallots, avocado, blue cheese and boiled eggs. Drizzle with more dressing and sprinkle with bacon, fresh chives, fresh oregano, microgreens, and fresh ground pepper.
Step 6
Serve with the leftover dressing on the table so everyone can add more if desired. Most likely, you will have some leftovers (will keep up to 1 week in the fridge).
Step 7
Save recipe for the next time?
