Classic Cobb Salad
Discover a delightful blend of fresh greens, succulent chicken, crispy bacon, and creamy avocado in this salad masterpiece. Each bite is enhanced by the tangy allure of homemade Red Wine Vinaigrette, making it a perfect dish for any occasion. Crafted with care by Daniela Gerson, this recipe promises to be a refreshing and satisfying adventure for your taste buds.
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SERVINGS
4-6
INGREDIENTS
- 1 pound romaine or little gem lettuce, coarsely chopped or torn into bite-size pieces
- 12 ounces cooked chicken breast, diced
- 10 ounces thick-cut bacon, cooked until crisp and chopped
- 4 eggs, hard-cooked (or jammy), halved or quartered
- 1 large avocado, thinly sliced or chopped
- 1 cup of small tomatoes, halved
- 4 ounces blue cheese, crumbled
- ¼ cup scallions, thinly sliced
Red Wine Vinaigrette
- 1 shallot, thinly sliced into rings
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ½ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
HOW TO MAKE IT
- To assemble the salad, arrange a layer of lettuce and top with remaining ingredients. Drizzle in dressing, 1-2 tablespoons at a time, until well coated; season to taste with salt and pepper.
- To make the dressing: Combine the shallot, mustard, and vinegar in a bowl. Whisking constantly, slowly drizzle in olive oil until emulsified. Season to taste with salt and pepper.
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