Classic Cobb Salad with Versatile Protein Options
The iconic Cobb Salad, a culinary masterpiece originally created by Bob Cobb at the famed Brown Derby Restaurant in Hollywood, California, gets a twist from renowned chef Michael Bonacini. This recipe, hailing from Bonacini's celebrated Toronto eatery, combines rich textures and flavors with a touch of modern adaptability. With options to substitute goat’s cheese or feta for Roquefort and the flexibility to use turkey, ham, or shrimp instead of chicken, this salad offers a personalized dining experience suitable for any occasion. Perfect for those who enjoy a hearty yet refreshing salad, it's a favorite among food enthusiasts and a staple on cooking shows.
4
Servings
534
Calories
22
Ingredients
Ingredients
Iceberg lettuce
1/2 head (washed & dried)
Romaine lettuce
1/2 head (washed & dried)
Watercress
1 bunch (washed & dried)
Belgian endive
1 small (washed & dried)
Tomatoes
2 medium (ripe, diced)
Chicken breasts
2 (poached, sliced into strips)
Crisp bacon
6 slices (crumbled)
Avocado
1 (diced or mashed)
Eggs
3 (hard boiled, quartered)
Chives
2 tablespoons (chopped)
Roquefort cheese
1/2 cup (crumbled)
Water
1/4 cup (none)
Red wine vinegar
1/4 cup (none)
Sugar
1/4 teaspoon (none)
Lemon juice
1 teaspoon (freshly squeezed)
Salt
1 1/2 teaspoons (divided)
Fresh ground black pepper
3/4 teaspoon (divided)
Worcestershire sauce
3/4 teaspoon (none)
Dry mustard
1/4 teaspoon (none)
Garlic
1 clove (minced)
Olive oil
1/4 cup (none)
Salad oil
3/4 cup (none)
Instructions
1
PREPARE DRESSING: In a mixing bowl, combine red wine vinegar, water, sugar, lemon juice, salt, fresh ground black pepper, Worcestershire sauce, dry mustard, and minced garlic until they are well blended.
2
In a separate bowl, mix olive oil and salad oil, then slowly whisk into the vinegar mixture until emulsified. Cover and refrigerate the dressing for at least 30 minutes to allow the flavors to develop. Shake well before using as the dressing can be refrigerated for up to 6 weeks.
3
PREPARE SALAD: Thinly shred the iceberg lettuce, romaine lettuce, watercress, and Belgian endive into 1/4 inch strips. Toss together and divide equally among four serving plates to create a bed of greens.
4
Dice the tomatoes, season with a pinch of salt and pepper, and arrange them in a section on each plate atop the greens.
5
Slice the poached chicken breasts into strips. Toss them with the crumbled bacon and a tablespoon of the prepared salad dressing, then place this mixture beside the tomatoes on each plate.
6
Dice or coarsely mash the avocado, season lightly with salt and pepper, and arrange the avocado mixture next to the chicken on each salad plate.
7
Cut the hard-boiled eggs into quarters and artistically arrange them around the edges of the plates.
8
Generously drizzle the prepared dressing over the salads. Finally, sprinkle the crumbled Roquefort cheese and chopped chives evenly over each plate for a finished touch.
Nutrition Information
18g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
Who originally created the Cobb Salad?
The original Cobb Salad was created by Bob Cobb at the Brown Derby Restaurant in Hollywood, California.
Which chef adapted this specific Cobb Salad recipe?
This version of the recipe was adapted by renowned chef Michael Bonacini from his restaurant in Toronto.
What are the protein substitution options for this salad?
Instead of chicken, you can use turkey, ham, or shrimp.
What cheeses can be used instead of Roquefort?
You can substitute Roquefort with goat's cheese or feta cheese.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What is the calorie count per serving?
Each serving contains approximately 534 calories.
How much protein is in one serving?
There are 25 grams of protein per serving.
What are the four types of greens used in the salad base?
The salad uses iceberg lettuce, romaine lettuce, watercress, and Belgian endive.
How should the salad greens be prepared?
The greens should be washed, dried, and thinly shredded into 1/4 inch strips.
How long should the dressing be refrigerated before serving?
The dressing should be refrigerated for at least 30 minutes to allow the flavors to develop.
How long can the homemade dressing be stored?
The dressing can be kept in the refrigerator for up to 6 weeks.
What ingredients are used for the dressing base?
The base includes red wine vinegar, water, sugar, lemon juice, salt, pepper, Worcestershire sauce, dry mustard, and minced garlic.
What types of oil are used in the dressing?
The recipe uses a combination of olive oil and salad oil.
How should the chicken be cooked for this recipe?
The chicken breasts should be poached and then sliced into strips.
How are the hard-boiled eggs presented on the plate?
The eggs are cut into quarters and arranged artistically around the edges of the plates.
What is the carbohydrate content per serving?
Each serving contains 18 grams of carbohydrates.
How many ingredients are required in total?
There are 22 ingredients used in this recipe.
How is the avocado prepared for the salad?
The avocado is diced or coarsely mashed and seasoned lightly with salt and pepper.
What garnish is used for the final touch?
The salad is finished with a sprinkle of crumbled Roquefort cheese and chopped chives.
Is sugar used in the dressing?
Yes, a small amount of 1/4 teaspoon of sugar is included in the dressing mixture.
What type of vinegar is recommended?
The recipe specifically calls for red wine vinegar.
How should the bacon be prepared?
The bacon should be cooked until crisp and then crumbled.
How many tomatoes are needed for 4 servings?
The recipe requires 2 medium ripe tomatoes.
What is the importance of shaking the dressing before use?
Shaking is necessary because the oils and vinegar can separate while sitting in the refrigerator.
How is the chicken seasoned before plating?
The sliced chicken is tossed with crumbled bacon and one tablespoon of the prepared dressing.
What size should the Belgian endive be?
The recipe specifies using one small Belgian endive.
How much dry mustard is used?
The dressing requires 1/4 teaspoon of dry mustard.
Is the lemon juice fresh or bottled?
The recipe calls for 1 teaspoon of freshly squeezed lemon juice.
What is the first step in preparing the salad?
The first step is preparing the dressing so it has time to chill.
How are the tomatoes arranged?
They are diced, seasoned with salt and pepper, and arranged in a section on top of the greens.