Cobb Salad

August 26, 2010 – 5:58 pm

There are probably as many variations of Cobb Salad as there are people that make it. This is the version I made tonight. Avocado is pretty traditional, but sadly the one I had in the fridge had gone mushy and grey 🙁 Blue cheese is also often used, but I never have any around.

This version has baby romaine and butterhead lettuces, beefsteak tomato, and hard boiled eggs all from my CSA box, crumbled bacon, ham, and chicken. The chicken was one of those pre-“grilled” packets you find near the lunch meat. They’re surprisingly good and make a great instant protein addition to a light meal. I used a little bit of ranch for dressing, but you could use just about anything. Vinaigrette is also very good.

For perfect hard boiled eggs, place them in cool water in a pot and bring it to a boil. Remove from the heat, cover, and let stand for 10 minutes. Move the eggs to an ice bath to stop the cooking, let cool for 5 minutes in the ice water, then remove, dry, and peel.

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