COBB SALAD
Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/4 cups dressing).
Number Of Ingredients 21
Steps:
- In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.
Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.
CLASSIC COBB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
- Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
- Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
- Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
- Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.
CARIBBEAN COBB SALAD
Make and share this Caribbean Cobb Salad recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine all vinaigrette ingredients in a jar; cover tightly, and shake vigorously. Set aside.
- Arrange lettuce on a serving platter. Spoon the shrimp down the center of platter; arrange papaya, pineapple, avocado, bell pepper, black beans, and cheese in rows on either side of shrimp.
- Drizzle Orange-Soy Vinaigrette over salad and sprinkle with cashews.
Nutrition Facts : Calories 439.6, Fat 16.4, SaturatedFat 3, Cholesterol 146.2, Sodium 1009.3, Carbohydrate 46.6, Fiber 11.2, Sugar 16.9, Protein 29.5
CARIBBEAN COBB SALAD
This is based on my favorite salad from Macy's Marketplace in downtown Minneapolis. They don't have it often, so I had to create an "at home" version. Macadamia nuts can be chopped and sprinkled over salad if preferred (I like them whole). I sometimes use a citrus-based vinaigrette in place of the poppy seed dressing.
Provided by Lisa1
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Arrange lettuce on a serving plate.
- Spoon the shrimp down center of plate. Arrange pineapple, avocado, bell pepper and macadamia nuts in rows on either side of shrimp.
- Sprinkle with green onion.
- Serve with dressing.
Nutrition Facts : Calories 228.5, Fat 15.2, SaturatedFat 2.2, Sodium 18.5, Carbohydrate 24.8, Fiber 10.9, Sugar 10.9, Protein 4.2
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