Recipe: Cobb salad

JILL DUPLEIX
Last updated 05:00 27/02/2013
Cobb Salad

COBB AND CO: The all-American Cobb salad.

Related Links

Recipe: Superfood salad Recipe: Cucumber and mint salad Recipe: Tuna, rice and egg salad

Relevant offers

Capital Life

Power brunch: Think outside the box How to avoid those Halloween howlers My Secret Life: Harry Skinner - RNZB dancer Wainui hydroslide popular 30 years on Testing time for capital residents Community kindy closes after nearly 40 years Mixing haloumi with meaty barbecue dish Creative thinking key in heritage fight Best friends put Lao cuisine on the radar Sweet taste of success

NEED TO KNOW

Main ingredient Chicken
Type of dish Salad
Course Main course
Cooking time <30 min
Serves/makes 4
Special options Gluten-free

The classic American chopped salad, the Cobb was created by the owner of Los Angeles' long-gone Brown Derby restaurant in 1937 from leftover ingredients - namely bacon, tomato, chicken, avocado, hard-boiled egg, chives, watercress, lettuce and blue cheese.

When Hollywood star Paul Newman opened his restaurant, The Dressing Room, he insisted there always be a chopped salad on the menu that you could eat with a spoon. Now it's back, as part of our love affair with American diner food.

The Cobb salad is bright, crunchy and fresh - and it's as much fun to design and compose as it is to toss and eat. You can change it up any way you like You can dial this up any way you like (try it with red capsicum, celery, carrots, apple cucumber, salami or chickpeas) and you can turn any of your favourite salads - Nicoise, fattoush, caesar - into a chopped salad by chopping the ingredients and arranging them in rows.

4 hard-boiled eggs
4 thick slices bacon, diced
4 cooked chicken breasts
1 avocado, peeled and stoned
4 tomatoes
1 cos lettuce, finely sliced
200g cottage cheese
100g blue cheese, chopped
Dressing:
2 Tbsp red wine vinegar
1 Tbsp sugar or honey
1 Tbsp Dijon mustard

Dash of Worcestershire sauce

Sea salt and pepper
4 Tbsp olive oil

1. Peel the hard-boiled eggs and cut into small dice. Fry the bacon until crisp, then drain well.

2. Keeping the ingredients separate, chop the chicken breast, avocado and tomatoes, and allow tomatoes to drain their juices.

3. Whisk the dressing ingredients together until smooth. Toss the lettuce in half the dressing and arrange in a single line in the middle of each dinner plate. Add a parallel row of cottage cheese and top it with chopped blue cheese. Arrange the chicken, eggs, bacon, avocado and tomato either side, and drizzle with remaining dressing.

4. Let everyone toss their own salad together as they eat. Serves four.

- Good Food

Ad Feedback

Comments

Special offers
Opinion poll

What do you make of the proposed conference centre/hotel for Wellington?

Great - a big boost for the local economy

Nice - one of many projects needed

Argh - a white elephant in the making

First priority should be airport runway extension

Not sure at all

Vote Result

Related story: Convention centre to get OK

Featured Promotions

Sponsored Content