HOW TO MAKE COBB SALAD WITH THE BEST DRESSING
One of my favorite kinds of salad to order at restaurants is the traditional Cobb salad. Even when I’m in the mood for something refreshing and crisp, since there are so many toppings, it still seems like a full supper. And there’s a wide range of tastes to enjoy in every mouthful, from salty bacon to acidic blue cheese to smooth egg.
I am a huge fan of salads that have a ton of different ingredients, and the traditional Cobb salad definitely fits the description. However, what really sets it apart from other dishes is that, rather than using ordinary poached or grilled chicken, which may be a little monotonous at times, the chicken is cooked in the fat that has been extracted from the bacon!! Not only does it provide an unexpectedly large quantity of flavor to the salad, but it also utilizes each and every component of the dish to its best potential. You may as well just go ahead and fry some more bacon since it will be almost difficult to avoid nibbling on it while you finish putting the salad together.
THE VINAIGRETTE INGREDIENTS:
1/2 Cup.Of olive oil
3 Tbsp.Of red wine vinegar.
1 Tbsp.Of Dijon mustard.
Minced garlic; use 2 cloves.
1 Tbsp.Of dried oregano.
1/2 Tsp.Of kosher salt.
1/4 Tsp.Of freshly ground black pepper.
TO MAKE THE SALAD, YOU’LL NEED:
Chopped romaine lettuce; I used 2 large heads.
Watercress; I used 1 bunch.
A medium cucumber – thinly sliced.
Halved cherry tomatoes; I used 4-oz.
A large shallot – thinly sliced.
3/4 cup.Of crumbled blue cheese.
8-oz.Of cooked chicken breast – diced.
Sliced cooked bacon; I used 6 slices chopped.
2 large hard-cooked eggs – quartered.
A large diced avocado.
In order to prepare the red wine vinaigrette, combine the olive oil, the red wine vinegar, the dijon mustard, the minced garlic, the dried oregano, Another option is to close the jar containing all of the ingredients, then shake it to incorporate everything.
To begin, prepare the greens by thoroughly drying 10 cups of romaine and 1 bunch of watercress after washing them. Mix well in a big bowl that may be used for serving.
Place the last layer of ingredients on top. On top of the greens, scatter crumbled blue cheese, a cooked chicken breast, cooked bacon slices, diced avocado, and hard-boiled eggs. Use a medium cucumber, cherry tomatoes, shallot, and crumbled blue cheese.
You may either make a pattern with them or just pile them on top, but bear in mind that the salad will be mixed before it is served.
After adding the dressing, toss the salad well. Toss the salad ingredients with some tongs to combine them all before adding the dressing.
Toss the mixture after adding about one-half of the red wine vinaigrette. Try it out, and add extra of the dressing if you think it needs it.