Classic Cobb Salad
By America's Test KitchenPublished on October 14, 2011
Time
1¼ hours
Yield
Serves 6 to 8 as a main dish
Ingredients
Vinaigrette
1 teaspoon Dijon mustard 1 medium clove garlic pressed through a garlic press or minced to paste (about 1 teaspoon)¼ teaspoon granulated sugar ½ teaspoon table salt ⅛ teaspoon ground black pepper 1 teaspoon Worcestershire sauce 2 teaspoons lemon juice 2 tablespoons red wine vinegar ½ cup extra-virgin olive oilSalad
3 large eggs 3 boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fatSalt and ground black pepper 1 large head romaine lettuce washed, dried, and torn into bite-size pieces (about 8 cups)1 bunch watercress (about 4 ounces), washed, dried, and stemmed (about 4 cups)1 pint grape tomatoes (about 10 ounces), each tomato halved2 medium avocados (about 8 ounces each), pitted and cut into ½-inch cubes8 slices bacon (about 8 ounces), cut crosswise into ¼-inch pieces, fried in medium skillet over medium heat until crisp, about 7 minutes, and drained on paper towel-lined plate2 ounces blue cheese, crumbled (about ½ cup)3 tablespoons minced fresh chivesBefore You Begin
You'll need a large platter or shallow wide pasta bowl to accommodate this substantial salad. Avocado discolors quickly, so prepare it at the last possible minute, just before assembling the salad. Though watercress is traditional in cobb salad, feel free to substitute an equal amount of arugula, chicory, curly endive, or a mixture thereof. Use more blue cheese if your taste dictates. Grape tomates are preferred, but cherry tomatoes can be used. Cubed, cooked turkey breast can be substituted for the chicken.
Instructions
- Whisk all vinaigrette ingredients in medium bowl until well combined (alternatively, shake vigorously in tight-lidded jar); set aside. (Dressing may be refrigerated in airtight container for 1 day; bring to room temperature and shake well before using.)
- Place eggs in medium saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 to 2 quarts ice water. Transfer cooked eggs to ice water with slotted spoon; let stand 5 minutes, then peel, cut into 1/2-inch cubes, and set aside.
- Meanwhile, season chicken with salt and pepper. Adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler-pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. When cool enough to handle, cut chicken into 1/2-inch cubes and set aside.
- Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated; arrange on very large, flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette and toss to coat; arrange in 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.
for the vinaigrette
for the eggs
for the chicken
to finish the salad
Time
1¼ hoursYield
Serves 6 to 8 as a main dishIngredients
Vinaigrette
1 teaspoon Dijon mustard
1 medium clove garlic pressed through a garlic press or minced to paste (about 1 teaspoon)
¼ teaspoon granulated sugar
½ teaspoon table salt
⅛ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons red wine vinegar
½ cup extra-virgin olive oil
Salad
3 large eggs
3 boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fat
Salt and ground black pepper
1 large head romaine lettuce washed, dried, and torn into bite-size pieces (about 8 cups)
1 bunch watercress (about 4 ounces), washed, dried, and stemmed (about 4 cups)
1 pint grape tomatoes (about 10 ounces), each tomato halved
2 medium avocados (about 8 ounces each), pitted and cut into ½-inch cubes
8 slices bacon (about 8 ounces), cut crosswise into ¼-inch pieces, fried in medium skillet over medium heat until crisp, about 7 minutes, and drained on paper towel-lined plate
2 ounces blue cheese, crumbled (about ½ cup)
3 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
Vinaigrette
1 teaspoon Dijon mustard
1 medium clove garlic pressed through a garlic press or minced to paste (about 1 teaspoon)
¼ teaspoon granulated sugar
½ teaspoon table salt
⅛ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons red wine vinegar
½ cup extra-virgin olive oil
Salad
3 large eggs
3 boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fat
Salt and ground black pepper
1 large head romaine lettuce washed, dried, and torn into bite-size pieces (about 8 cups)
1 bunch watercress (about 4 ounces), washed, dried, and stemmed (about 4 cups)
1 pint grape tomatoes (about 10 ounces), each tomato halved
2 medium avocados (about 8 ounces each), pitted and cut into ½-inch cubes
8 slices bacon (about 8 ounces), cut crosswise into ¼-inch pieces, fried in medium skillet over medium heat until crisp, about 7 minutes, and drained on paper towel-lined plate
2 ounces blue cheese, crumbled (about ½ cup)
3 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
Vinaigrette
1 teaspoon Dijon mustard
1 medium clove garlic pressed through a garlic press or minced to paste (about 1 teaspoon)
¼ teaspoon granulated sugar
½ teaspoon table salt
⅛ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 tablespoons red wine vinegar
½ cup extra-virgin olive oil
Salad
3 large eggs
3 boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fat
Salt and ground black pepper
1 large head romaine lettuce washed, dried, and torn into bite-size pieces (about 8 cups)
1 bunch watercress (about 4 ounces), washed, dried, and stemmed (about 4 cups)
1 pint grape tomatoes (about 10 ounces), each tomato halved
2 medium avocados (about 8 ounces each), pitted and cut into ½-inch cubes
8 slices bacon (about 8 ounces), cut crosswise into ¼-inch pieces, fried in medium skillet over medium heat until crisp, about 7 minutes, and drained on paper towel-lined plate
2 ounces blue cheese, crumbled (about ½ cup)
3 tablespoons minced fresh chives
Test Kitchen Techniques
Why This Recipe Works
We used a traditional dressing in an untraditional way to improve the flavors in our Cobb salad recipe, dressing each ingredient separately before arranging them together on a platter to ensure that the entire salad was perfectly seasoned.
Before You Begin
You'll need a large platter or shallow wide pasta bowl to accommodate this substantial salad. Avocado discolors quickly, so prepare it at the last possible minute, just before assembling the salad. Though watercress is traditional in cobb salad, feel free to substitute an equal amount of arugula, chicory, curly endive, or a mixture thereof. Use more blue cheese if your taste dictates. Grape tomates are preferred, but cherry tomatoes can be used. Cubed, cooked turkey breast can be substituted for the chicken.
Instructions
- Whisk all vinaigrette ingredients in medium bowl until well combined (alternatively, shake vigorously in tight-lidded jar); set aside. (Dressing may be refrigerated in airtight container for 1 day; bring to room temperature and shake well before using.)
- Place eggs in medium saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 to 2 quarts ice water. Transfer cooked eggs to ice water with slotted spoon; let stand 5 minutes, then peel, cut into 1/2-inch cubes, and set aside.
- Meanwhile, season chicken with salt and pepper. Adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler-pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. When cool enough to handle, cut chicken into 1/2-inch cubes and set aside.
- Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated; arrange on very large, flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette and toss to coat; arrange in 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.
for the vinaigrette
for the eggs
for the chicken
to finish the salad
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments