Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use a gluten-free blue cheese in this dish, or leave out the blue cheese.
"I think I am just going to get a Cobb Salad. I'd like to make a few substitutions, if that's OK. I'll get... no bacon. No eggs. Bleu cheese on the side."
-Larry David, Comic
The refrigerator light goes on...
There are a lot of stories about the origins of Cobb Salad. Most all of them point to Robert Cobb, the owner of the Brown Derby Restaurant in Hollywood. It is claimed that he tossed this salad together at the end of service one night.
There are thousands and thousands of variations. This is a version that I have seen in a few restaurants and I am a fan of chopped salads. The original allegedly used French dressing, but it gives itself over to almost any creamy dressing. I like this Honey Mustard, but Ranch or Parmesan Peppercorn or your favorite would work also. I have added the white beans to make it a more complete meal, but that’s what you can do with Cobb Salad: experiment.
Dry Those Salad Greens
Make sure that your salad greens are dry, dry, dry before tossing the dressing with the them. If they are damp the dressing won’t stick as well and you will have to use more. Usually 2 tablespoons of a well made dressing (one that is well emulsified) is enough if the greens are dry. A salad spinner is the key to drying lettuce and a must have in any kitchen.
Chopped Cobb Salad
Servings = 2 | Serving size =about 4 cups salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Honey Mustard Dressing
This recipe does not make very good leftovers.
| 1 quart | water |
| 4 ounces | boneless skinless chicken breast |
| 2 large | hard boiled eggs (coarsely chopped) |
| 1 | slice bacon |
| 1 large | tomato (seeded and diced) |
| 1/2 | avocado (diced) |
| 1/2 ounce | blue cheese (crumbled) |
| 1/2 small | head iceberg lettuce (chopped medium fine) |
| 1 cup | no salt added white beans (drained, rinsed and chilled) |
| 2 | green onions (sliced crosswise) |
| 1/4 cup | honey mustard dressing |
Place the water in a shallow pan over medium high heat. When it comes to a simmer, add the chicken breast.
Cook the chicken for about 10 minutes, then remove to a plate and let cool. Cover and place in the refrigerator to chill.
Place the bacon in a skillet over medium high heat. Cook on the first side for about 7 minutes, then turn and cook for another 7 minutes. Remove to a paper towel to drain. When cool, crumble and set aside.
Toss together in a large bowl the tomato, avocado, blue cheese, lettuce and navy beans with the honey mustard dressing.
Remove the chicken from the refrigerator and cut into small dice. Place in the salad bowl with the chopped egg, sliced green onion and bacon bits and fold together.
Serve.
Nutrition Facts
Serving size = about 4 cups salad
Servings = 2
Amount Per Serving
| Calories 555 | Calories from Fat 197 |
| % Daily Value |
| Total Fat 22g | 34% |
| Saturated Fat 8g | 29% |
| Monounsaturated Fat 9g | |
| Trans Fat 0g | |
| Cholesterol 227mg | 90% |
| Sodium 458mg | 19% |
| Total Carbohydrates 52g | 15% |
| Dietary Fiber 16g | 53% |
| Sugars 15g | |
| Protein 40g |
| Vitamin A 176% | Vitamin C 98% |
| Calcium 40% | Iron 30% |
| Vitamin K 167 mcg | Potassium 1765 mg |
| Magnesium 134 mg | |