Original Cobb Salad Recipes

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.

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Divide shredded lettuce among individual plates.
• Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
• Drizzle with your favorite dressing and enjoy.

Steps:

• In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.

Steps:

• Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing of choice; if desired, serve with sliced ripe olives and lemon wedges.

Steps:

• Whisk egg yolks vigorously until they turn pale yellow.
• Slowly incorporate oil to form an emulsion.
• Add remaining ingredients and season with salt and pepper.

Steps:

• For vinaigrette: Whisk ingredients in bowl until well combined, then set aside.
• For eggs: Place in saucepan, cover with water, bring to boil over high heat; remove pan from heat, cover, and let stand for 10 minutes. Transfer eggs to bowl filled with ice water, let stand 5 minutes, then peel, cut into 1/2 inch cubes and set aside.
• For chicken: Season with salt and pepper. Broil until lightly browned, 4 to 8 minutes, then flip chicken over and continue to broil until thickest part is no longer pink. When cool enough to handle, cut chicken into 1/2-inch cubes.
• To finish salad: Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated, then arrange over very large, flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette, toss to coat; arrange in a row along one edge of greens.
• Place tomatoes in now empty bowl, add 1 tablespoon vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens and drizzle with remaining vinaigrette.
• Sprinkle bacon, cheese and chives evenly over salad and serve immediately.

Steps:

• Dressing: Whisk together French's Dijon Mustard, shallots, lemon juice, sugar, salt, and pepper. Gradually whisk in the olive oil until dressing is fully emulsified. Set aside.
• Rub chicken breasts with olive oil. Sprinkle generously with salt and pepper.
• Heat up an oiled skillet over medium-high heat. Cook chicken until seared on the first side, 3-4 minutes, then flip the chicken. Cover with a lid to allow the chicken to cook through, 7-10 minutes. Once the chicken is cooked through, remove from pan and let rest for 5-10 minutes, then cut into slices.
• Cut the hard-boiled eggs into quarters. Cut the bacon into 1-inch (2 ½ cm) pieces.
• Arrange the lettuce on a large platter. On top of the lettuce, place small piles of the chicken, eggs, bacon, tomatoes, radishes, cucumbers, and avocado.
• Enjoy!