This salad is a classic that apparently originated in the 1930's. I crave this every summer and for good reason. It's savory people...it's all good. It's a very filling plate of delicious ingredients and bright beautiful colours. Beyond how it looks, it smacks you in the mouth with the first bite. It's crunchy, salty, creamy, tangy and savory.
This is my version and I like to stick to the original ingredients and I don't like to stray, otherwise it becomes something different and this doesn't need to change. The only thing I substituted was the prosciutto for the bacon which I cooked briefly to add a slight crisp. I've also used pancetta as an alternative. It's all got the same salty pork design.
This is also great for a small crowd. Plate the salad, let people help themselves and serve the dressing on the side.
Cobb Salad
Serves 2-3
Small head of Boston Lettuce
1 to 1 1/2 cups chicken, cooked and sliced (poached, or roasted)
4 slices of bacon, prosciutto or pancetta, cooked and crumbled
2 eggs, hardboiled and sliced
1/2 avocado, cut in chunks
handful of cherry tomatoes, sliced
1/4 cup blue cheese, crumbled (I used creamy and mild St. Agur)
3 tbsp olive oil
1 tbsp red wine vinegar
1tsp honey
1/2 tsp Dijon mustard
good pinch of salt and pepper
sliced green onions or chives (optional)
Place the lettuce on a large plate or platter. Place the chicken, bacon, eggs, avocado, tomatoes and blue cheese over the lettuce. Combine the olive oil, vinegar, honey, Dijon and salt and pepper. Serve along side the salad. Garnish with the onions or chives if using.
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