Chopped Cobb Salad

Name: Chopped Cobb Salad
Yield: serves 6 to 8
Ingredients: 1/4 cup red wine vinegar; 1/4 teaspoon sugar; 1 teaspoon fresh lemon juice; 2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 3/4 teaspoon Worcestershire sauce; 1/4 teaspoon dry mustard; 1 small garlic clove, finely minced; 1/4 cup olive oil; 3/4 cup canola oil; Two 6-ounce boneless, skinless chicken breasts; Kosher salt and freshly ground black pepper to taste; 4 extra-large eggs; 6 slices bacon (1/8 inch thick); 1 head romaine; 1 bunch watercress; 2 heads Belgian endive; 1 bunch arugula; 2 ripe avocados, halved, peeled, pitted, and cut into 1/2-inch dice; 2 medium tomatoes, cored and chopped into 1/4-inch pieces

December 14, 2011

Cobb Salad was born in the 1920s at Hollywood’s Brown Derby restaurant, where a restaurant manager by the name of Bob Cobb created it as a way to recycle leftovers. The classic vinaigrette dressing really makes this salad, which traditionally contains finely chopped chicken, bacon, hard-boiled eggs, cheese, and lettuce. All the ingredients are chopped and arranged to give a colorful presentation. I like the chicken when it’s grilled because it adds a smoky flavor and a pleasing crunchiness. If you prefer, you can also sear the chicken over high heat. Store Cobb dressing in the refrigerator and use leftovers within several days.

Recipe notes

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