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Classic Cobb Salad

  • Prep Time: -
  • Cook Time: -
  • Serves: 8
Cook's Illustrated

Recipe Provided By: Cook's Illustrated

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Average (166 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 1 teaspoon Dijon mustard
  2. 1 medium clove garlic pressed through a garlic press or minced to paste
  3. 1/4 teaspoon granulated sugar
  4. 1/2 teaspoon table salt
  5. 1/8 teaspoon ground black pepper
  6. 1 teaspoon Worcestershire sauce
  7. 2 teaspoons lemon juice
  8. 2 tablespoons red wine vinegar
  9. 1/2 cup extra-virgin olive oil
  10. 3 large eggs
  11. 3 (6 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  12. Table salt and ground black pepper
  13. 1 large head romaine lettuce washed, dried, and torn into bite-size pieces
  14. 4 ounces watercress, washed, dried, and stemmed
  15. 1 pint grape tomatoes, each tomato halved
  16. 2 medium avocados, pitted and cut into 1/2-inch cubes
  17. 8 slices bacon, cut crosswise into 1/4-inch pieces, fried over medium heat until crisp (about 7 minutes) and drained on paper towels
  18. 2 ounces blue cheese, crumbled
  19. 3 tablespoons minced fresh chives

Nutrition Info

Per Serving

  • Calories: 403 kcal
  • |
  • Carbohydrates: 8 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 31 g
  • |
  • Protein: 23 g
  • |
  • Sugars: 1 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. FOR THE VINAIGRETTE: Whisk all vinaigrette ingredients in medium bowl until well combined (alternatively, shake vigorously in tight-lidded jar); set aside. (Dressing may be refrigerated in airtight container for 1 day; bring to room temperature and shake well before using.)
  2. FOR THE EGGS: Place eggs in medium saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 to 2 quarts ice water. Transfer cooked eggs to ice water with slotted spoon; let stand 5 minutes, then peel, cut into 1/2-inch cubes, and set aside.
  3. FOR THE CHICKEN: Meanwhile, season chicken with salt and pepper. Adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler-pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees F on instant-read thermometer, 6 to 8 minutes. When cool enough to handle, cut chicken into 1/2-inch cubes and set aside.
  4. TO FINISH THE SALAD: Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated; arrange on very large, flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette and toss to coat; arrange in row along one edge of greens. Place tomatoes in now-empty bowl, add 1 tablespoon vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens and drizzle with remaining vinaigrette. Sprinkle bacon, cheese, and chives evenly over salad and serve immediately.

Yield: 8 servings

3. Still Hungry?

Rather than mixing all the salad ingredients together, dress each item separately and then arrange them on a large platter.

Notes:

Note

You will need a large platter or shallow wide pasta bowl to accommodate this substantial salad. Avocado discolors quickly, so prepare it at the last possible minute, just before assembling the salad. Though watercress is traditional in cobb salad, feel free to substitute an equal amount of arugula, chicory, curly endive, or a mixture thereof. Use more blue cheese if your taste dictates. Grape tomatoes are preferred, but cherry tomatoes can be used.

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Most Helpful Reviews

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  • For somone who does not cook, this recipe is quite easy..

    katz_kul - April 18, 2007 08:13:21 PM PST
    Well done. Easily made. It even tastes good and is perfect for a presentaiton.

    4 of 6 found this review helpful.

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  • Simple Is As Simple Does

    StormDevil - May 7, 2007 04:44:40 PM PST
    This is not difficult people. The kcal content also is much lower than what you'd get from a burger or a quality cut of steak. Look at the Rib Roast recipe. One serving is over 900 kcals.

    Difficult? You put the first 10 ingredients in a jar and shake it up! That's difficult?? If you don't like cooking than all recipes are difficult. I get a satisfaction from making it myself. It's always cheaper and healthier than buying "prepared" foods.

    I've not made this particular Cobb salad yet but it's quite similar to some I have. Looks tasty, if you're in the mood for it, doesn't it?

    4 of 7 found this review helpful.

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  • Yummy

    Berlin - July 30, 2008 12:18:16 PM PST
    I love a good cob salad! I omit the meat, however.

    1 of 1 found this review helpful.

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  • A ton of ingredients

    Crystal - May 7, 2007 02:22:50 PM PST
    I'm not sure why this is on the easy to make list either. What I did to make it fit in that section was....I bought that tyson pre-cooked chicken breast. I like the southwest kind because it has more flavor, bought the bagged romaine lettuce that's already torn, real bacon bits instead of cooking and slicing bacon, and all I really had to cook was the eggs. I also just poured ranch dressing on it, and could use any alternative, instead of making my own.

    6 of 12 found this review helpful.

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  • yummy

    muddblueyez1979 - July 28, 2008 01:30:59 PM PST
    this is a delicious salad! its not too tough to make. if you think its got too much fat, i have a remedy for that. it's called dont eat it. otherwise if your a regular person looking to enjoy a good salad, this is the one.

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