This is a gorgeous salad! Who wouldn't want to eat this? Even if you have salad haters at your dinner table, they will want to eat this AND they will be full. There is a bit of prep work involved, but it can all be done the night before, or early in the morning. While I am drinking my morning coffee, I put the bacon in the oven (I cook it on a baking sheet at 375 for 20 minutes). The night before I am making this salad, I poach my chicken, hard boil my eggs and make the dressing. Then, at dinner time, all that is left to do is a little chopping and assembling. This salad serves 4 hungry people for dinner or 4 people as a starter, with plenty leftover for lunch the next day.
Feel free to get creative. Swap out turkey for chicken. Add in a row of cucumbers, corn kernels, cheddar...whatever you like in a salad. My only suggestion is to keep it colorful. That is part of the beauty of this Cobb Salad.
(recipe courtesy of Kelsey Nixon)
• 1/2 c. crumbled mild blue cheese
• 1/3 c. red wine vinegar
• 1 T. Dijon mustard
• 1 T. honey
• 2/3 c. EVOO
• kosher salt and freshly ground pepper, to taste
• 3 c. mixed lettuces
• 3 c. shredded poached or roasted chicken meat
• 6 slices bacon, cooked and crumbled
• 2 avocados, halved, pitted, peeled and diced
• 2 tomatoes, seeded and diced
• 4 hard boiled eggs, peeled and chopped
• 3/4 c. crumbled mild blue cheese
• 3 green onions, chopped
• 1/4 c. finely chopped fresh chives
1. To make the dressing: Whisk together cheese, vinegar, Dijon and honey. In a slow stream, whisk in EVOO until emulsified. Season vinaigrette with salt and pepper.
2. To make salad: Place washed salad greens on a large platter.
3. Arrange chicken, bacon, avocado, tomato, egg and blue cheese in uniform rows on top of the greens. Garnish with green onions and chives.
4. Just before serving, pour the dressing over the salad and toss.
NOTE: I like to poach a whole chicken by placing it in a pot of water and cooking it for 1 hour uncovered. Any form of cooked chicken or turkey will work in this salad.