Here is a delicious and simple Cobb Salad from the New York Times online cooking column. The basic recipe follows, but you can always tweak some of the ingredients to suit your taste.
You can also check out this NY Times video of it being made.
While I’m a lover of blue cheese, my husband ,not so much (actually, not at all).
So I decided to switch out the blue cheese for some beautiful fresh orange bell peppers, and in place of the sliced avocado I threw in some Castelvetrano olives.
Again, while my husband has grown to love guacamole, he is not a fan of sliced avocado, go figure!
I prefer to bake applewood smoked bacon on a rack in a 400 degree oven till crisp (less mess and less fat) than frying it, but it is up to you.
Spring is here, and summer on the way so I’m certain you will find a day to enjoy this easy and filling Cobb salad, your way!
Here’s the original recipe…
Cobb Salad (Alison Roman for NYT Cooking) (4 servings)
…While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon. This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette. The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person? Or do you prefer your lettuce torn and tomatoes sliced? Here, the torn and sliced approach is taken for a more elegant visual, but feel free to make it your own. It also halves nicely if you’re cooking for two.
Ingredients
For The Dressing
1 small shallot, thinly sliced into rings
3 tablespoons red-wine vinegar
Kosher salt and ground pepper
1 tablespoon whole grain or Dijon mustard
3 tablespoons olive oil, plus more as needed
For The Salad And Assembly
4 large eggs
10 ounces thick-cut bacon (about 8 strips)
12 ounces boneless chicken breast (about 2 medium breasts)
1 head romaine lettuce, torn into bite-sized pieces or coarsely chopped
6 ounces small to medium tomatoes (about 6), sliced or quartered
1 avocado, thinly sliced or chopped
4 ounces blue cheese, crumbled
3 tablespoons finely chopped chives
Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes.
Remove from hear and run cold water over to quickly chill.(You could throw a few ice cubes in the bowl as well.)
Once the eggs are properly chilled, peel them and set aside till you’re ready to assemble the salad.
Meanwhile, cook the bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes.
Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.)
Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes.
Transfer chicken to a large plate or cutting board.
Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
Once chicken is cool enough to handle, shred it into bit-sized pieces.(Alternatively, chop or shred it into bit-sized pieces.)
Slice or chop the hard-boiled eggs.
Arrange lettuce in your largest serving bowl or platter.
Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
Arrange the chicken in the center of the bowl or platter in a straight line.
Place the tomatoes on one side and the eggs on the other.
Place the avocado next to the eggs, and the blue cheese next to the tomatoes.
Sprinkle bacon ion the center of the bowl.
Spoon remaining dressing over the top and sprinkle with chives.
Toss and serve. Add a warm baguette. Add a glass of wine. You’re done!
