Cobb Salad

June 17, 2012

Margaux says…

In the summer we eat a giant salad for dinner almost every night.  It’s just too hot to cook, and honestly, too hot to eat anything but salad (in my opinion!).  This salad shows up on our table at least once a month every summer.  It started out being a favorite in our house because it was great for our new little eater, who couldn’t chew lettuce yet.  There’s an abundance of toppings that we could pick off for him, and so it was a complete meal for him as well as us.  Two years later, and it’s still a summer favorite!

I made it for our Father’s Day dinner tonight, served with a crusty bread for soaking up extra dressing, and a summery cake for dessert.  When I called my dad , we discussed our dinner plans (Dad and I are the cooks of the family), and he thought the salad sounded great and asked that I post it.  I’m actually shocked that I haven’t yet, as much as I make it, so I guess it’s about time!  So here you go, Dad…  xoxoxo!

Classic Cobb Salad
from Smitten Kitchen

Serves 4 to 6

Dressing (you only really need about half of this…I save it and use it on other salads for a few days after)
3/4 cup canola oil
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire
1/4 teaspoon sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Salad
1/2 head iceberg lettuce, cored and shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, some of the stems trimmed, chopped
2 ounces blue cheese, crumbled (we used a Stilton)
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
2 medium tomatoes, chopped, or 1 pt. cherry tomatoes, halved
1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes
1 avocado, peeled, pitted, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chives, minced

Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside.

Make the salad: On a (very) large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

Do ahead: Salad dressing keeps, covered and refrigerated, for up to one week. Individual ingredients (except the avocado, which is too prone to browning) can be prepped and chopped, and kept in separate containers in the fridge until you’re ready to assemble the salad. However, no doubt due to sturdiness of 2/3 of the lettuces, I found that the entire assembled salad kept surprisingly well wrapped in plastic in the fridge for a few hours.

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