But a finely grated garlic clove certainly wouldn’t go astray here! I’m using a classic Cobb Salad dressing today so there’s no garlic in it. Sugar – Just 1/2 a teaspoon takes a bit of the tangy edge off this dressing. This adds good value into the dressing so don’t skip it! Substitute with 1 tablespoon finely grated red onion. Also, the flavour is not as sharp as ordinary onions. So the dressing would be very watery without the dijon.Įschallot (US: shallot) – The small onions which are finer than ordinary onions so the minced pieces blend into the dressing better, rather than having lots of big chunks. Substitute with white wine or red wine vinegar.ĭijon mustard – Adds flavour as well as thickening the dressing which is particularly important here because this dressing uses less oil. □Īpple cider vinegar – Good all rounder vinegar for dressings that’s not as sharp as white vinegar. To help with thickening (because less oil = thinner dressing), a touch of Dijon mustard is used.Įxtra virgin olive oil – Use the best you can afford! The better the olive oil, the tastier your dressings. 9 minutes in boiling water – boil the water first, lower eggs in then set the timer! (Boiled egg directions here).Īs noted above, Cobb Salad Dressing is tangier than typical vinaigrettes. It’s probably the most mild out of all the blue cheese, plus it’s better value.īoiled eggs – I like mine soft boiled so the yolks are slightly jammy but not runny. Though if you like your blue cheese really sharp, then go for Gorgonzola Picante! Gorgonzola Dolce is my preference for a creamier, rounder blue cheese flavour – this is the more common type of Gorgonzola. My favourite blue cheese for salads is gorgonzola. Creamy blue cheese smears and gets on “everything”, and everything it touches is tastier!! But for me, there’s no question: creamy is better than crumbly/drier. So much easier to cut crispy bacon than raw, and less effort to cook strips than a pan full of lots of tiny pieces that keep popping in my face!īlue cheese – There might not be full consensus on exactly what type of blue cheese is the classic to use in a Cobb Salad. □īacon – These days I tend to cook the strips whole then chop afterwards because it’s less effort. Though not standard, I like to toss my cooked chicken in a little salt, pepper and dressing. Not a fan of blue cheese? You’re missing out! □Ĭhicken – You can either poach your own (you will love my foolproof entirely hands-off method) or use store bought roast chicken. Finely chop then sprinkled on at the end. Tomatoes – Either 2 large ones cut into chunks (I prefer this) or 250g/8oz cherry tomatoes, halved.Īvocados – Two medium avocados or one really large on.Ĭhives – This is an optional garnish. I know, it’s hard to measure! It’s flexible. You want around 12 cups, lightly packed, slightly heaped. Here are the vegetables in a classic Cobb Salad.Ĭos / romaine lettuce – Either 1 large or 2 small ones (“hearts”), chopped into large bite size pieces. It’s entirely up to you! Cobb Salad Vegetables Others prefer them chopped into smaller pieces. Some like them more chunky, to give the salad a sense of heft. The slightly tangier dressing works really well here because it offsets the richness of the blue cheese, with the added benefit of lower calories!įeel free to cut the vegetables as you wish. The presence of blue cheese is also essential – otherwise, it’s just another chicken salad! □ Cobb Salad Dressing – sharper than mostĪnother thing worth mentioning is that Cobb Salad Dressing is a little sharper than standard dressings, with a 50/50 oil to vinegar ratio compared to the usual 1 part vinegar to 3 or 4 parts oil. Though there are various tales about the origins of Cobb Salad, one thing everybody agrees on is that the ingredients should be presented in neat rows on a large bed of lettuce. But these days chicken is more common, especially for homemade versions. So I was a little surprised that I hadn’t done what is probably the most classic of all chicken salads – the great Cobb Salad! Though actually, it was traditionally made with turkey rather than chicken. I feel like I’ve done endless iterations of chicken salad, from Chinese to Vietnamese, Mexican to Thai, not to mention all the various non-Asian ones from the Avocado Ranch pasta one to Lemon Chicken to that one I copied from a trendy San Francisco bistro (<- This was is super good!). Served with a homemade Cobb Salad dressing. The mighty Cobb Salad has arrived! All the essential players present – juicy bites of chicken, crispy lettuce, chunks of tomato, creamy avocado, salty bacon and creamy blue cheese, arranged in the signature rows.
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