Cobb Salad

Description:

The first ever Cobb salad was made at The Brown Derby restaurant in Los Angeles in 1937, when Robert Cobb, the restaurant owner, made an improvised late-night snack for a friend. As the story goes, his friend requested a “Cobb salad” the next day, and the dish was subsequently added to the restaurant’s menu. This salad has gained popularity throughout the rest of the country since its inception and is a popular item on the menu of many American restaurants.

Ingredients:

(Serves 2)

• 1 head romaine lettuce, chopped

• 3 slices bacon

• 1 boneless, skinless chicken breast

• 1 tomato, diced (or 7-8 cherry tomatoes, halved)

• 2 eggs

• 1 avocado, pitted & diced

• 1/2 cup crumbled blue cheese

• Salt & pepper

Dressing:

• 1/4 cup olive oil

• 2 tbsp red wine vinegar

• 1/2 tbsp Dijon mustard

• 1/2 tbsp honey

• 1/4 tsp garlic powder

• 1 tsp chopped chives

• Salt & pepper

Preparation:

Add the 2 eggs, using a spoon, to a pot of boiling water. Boil for 12 minutes, then transfer eggs to a bowl of ice water. After the eggs cool, remove the shells and cut hard boiled eggs into quarters.

Add the bacon strips to a cold pan, then turn heat to medium. Fry until the fat is rendered out and bacon is crispy. Remove from pan and cut into small pieces.

Season the chicken breast on both sides with salt & pepper. Heat the pan with the bacon grease over medium high and add the chicken breast. Cook for about 5 minutes on each side and remove from pan. Allow chicken to rest for 20 minutes, then chop into cubes.

To make dressing, whisk all ingredients together in a bowl. In a larger bowl, toss the lettuce with the dressing. Transfer lettuce into a large serving plate. Then, lay the avocado, bacon, blue cheese, tomato, chicken and hard boiled egg in a stripe pattern on top of the lettuce, as pictured. You can serve this salad with a serving spoon or tongs so each person can put different parts of the salad on their own plates.

Notes: