I’ve made Cobb salad several times this spring (and finally summer), and it’s a great main dish salad. Wikipedia tells me that the best way to remember the ingredients in Cobb salad is with the mnemonic EAT COBB: eggs, avocado, tomato, chicken, (green) onion, bacon, and blue cheese. We ended up making a couple changes from that (like ham instead of bacon), but it’s still great!
The salad dressing for this recipe is also delicious. We haven’t been buying salad dressing at the store lately — most of it has high-fructose corn syrup in it, and if it doesn’t it’s simple enough to make myself. The fresh tang of the lemon makes this a great dressing for summer salads.
Cobb salad with homemade lemon vinaigrette
By Jane and Michael’s Gourmet Extravaganza
For the homemade lemon vinaigrette:
- 1/2 cup canola oil
- 1/4 cup freshly-squeezed lemon juice
- 1 Tbsp red vine vinegar
- 2 tsp sugar
- 1/2 tsp ground mustard
- 1/2 tsp Worcestershire sauce
- 1/2 tsp of salt
- 1/4 tsp ground black pepper
- 1 small garlic clove, minced
Combine all dressing ingredients in a tight-sealing glass jar and shake well to mix. Refrigerate for at least 30 minutes to let the flavors blend.
Shake well before using. Extra dressing can be refrigerated for 1-2 weeks (if you don’t want extra, you may want to halve the quantities used).
For the Cobb salad:
- 2-3 small heads of Romaine lettuce, finely chopped
- 1 cup diced, cooked chicken
- 1/2 cup diced ham
- 3-4 hard-boiled eggs, diced
- 1 cup halved grape or cherry tomatoes
- 1 avocado, diced
- 1/2 cup blue cheese
- 2-3 green onions, thinly sliced
Place the chopped Romaine lettuce in a large serving bowl. Arrange the remaining ingredients in rows on top of the lettuce. Serve with the lemon vinaigrette and enjoy!
(Recipe adapted from Betty Crocker)