Cobb Salad

Cobb Salad:

romaine lettuce, chicken, bacon, eggs, avocado, onion, and blue cheese are all generously piled into this salad. The whole thing is then completed with a crisp vinaigrette.


Dressing (vinaigrette or ranch)

  1. two and a third cups olive oil
  2. One tablespoon red wine vinegar
  3. two tablespoons of lemon juice
  4. Two teaspoons of dijon mustard
  5. 1 tsp each of honey and garlic
  6. Half a teaspoon each of freshly ground black pepper and salt
  7. Lettuce
  8. Four big eggs
  9. 8 beef pices
  10. One large head of romaine lettuce, thinly sliced into small pieces
  11. 2 and a half cups chopped cooked rotisserie chicken
  12. Half a cup (1 1/2 cups) of grape tomatoes
  13. 1/3 cup of thinly sliced tiny red onions
  14. One large avocado, chopped
  15. three ounces of crumbled blue cheese or one cup of shredded cheddar cheese (we like cheddar)


  1. Regarding the beef: Set the oven’s temperature to 400. Put aluminium foil on the rim of an 18 by 13-inch baking sheet.
  2. Arrange the beef strips on the baking pan in a single layer. Bake for 12 to 20 minutes (bake time varies based on bacon thickness) in a preheated oven, or until crisp.
  3. After draining on paper towels, chop.
  4. To make the eggs, fill a 4-quart pot or saucepan with one inch of water. Heat to a boil on a medium-high heat setting.
  5. Put the lid on, add the eggs, and simmer for 14 minutes. Quickly transfer to a bowl of icy water. After giving the eggs 15 minutes to rest, peel and chop.
  6. Get the salad ready: Divide the lettuce among five serving plates or into a big salad bowl.
  7. Add avocado, tomatoes, onions, bacon, and eggs on top. additionally


For a cool salad, use a cooled dressing.
To ensure the dressing stays to the chopped lettuce, thoroughly rinse the leaves and then spin them in a salad spinner to dry them. This one here appeals to me.
To avoid wilting lettuce, wait to add dressing until right before serving.

Avocado will start to brown if it is chopped before it is ready to be served.
After chopping, rinse red onions under water and drain for a less abrasive texture.


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