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gmgaston

gmgaston
Location
Augusta, Georgia, USA
Birthday
January 21
Bio
A chef by trade, but a human by birth. __________I am also a political junkie. I watch all the “talking head” cable programs religiously. Agreeing & disagreeing with the comments by the various pundits. Not shy about emailing my comments to them, either. I am a huge fan of Joan Walsh. She is one of the few that will stand her ground and discuss the issues, not just the 30 second sound bites. I am formerly from Ridgefield, CT

MY RECENT POSTS

JULY 28, 2009 7:53AM

Eating Well Cobb Salad

Rate: 14 Flag
One of my favorite salads is the classic Cobb Salad; invented by restaurant manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles, found a way to use up leftovers. Cobb went to the refrigerator and found an avocado, which he chopped with lettuce, celery, tomatoes, and strips of bacon. Later he embellished it with breast of chicken, chives, a hard-boiled egg, watercress, and a wedge of Roquefort cheese for dressing, and the salad was on its way to earning an international reputation. Chefs around the world have been putting their twist on this classic salad ever since. 

Here is my basic recipe for a Cobb Salad that is easy and it can be a nutritious high protein meal on these hot summer days.

My Cobb Salad
 

Eating Well Cobb Salad

Ingredients:

3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
¼ teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
½ pound sliced cooked chicken breast (1 large breast half) (see Tip)
2 eggs, hard-boiled, peeled and chopped (see Tip)
2 strips bacon, cooked and crumbled
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
½ cup crumbled blue cheese (optional)

Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.

Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the lettuce. Put some dressing in a small ramekin and serve on the side of your salad.

Makes 4 servings

A few of my cooking tips:

To poach chicken breast:
Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

To hard-boil eggs:

Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

 

Bon appetite!

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Man, George, I love Cobb Salad. This looks like an awesome recipe! I'm going to try it, real soon...like maybe....today??
George, I rated this for sheer yumminess. Do you suppose I can get something like this at Fenway Park tonight or will I have to settle for a dog and a beer?
Thanks Stephen… just look in your icebox and pull out whatever you can & place it on a bed of salad greens. Wha Lah… lunch!

COS – I’d go for the dog & beer!
Just sit back and take in the excitement & tradition of Fenway Park! Have fun…
George, this looks scrumptious! Love Cobb Salad but, have never made one, so now must be the time. I'd have to add a little more blue cheese though, guess that wouldn't hurt. This would make the perfect dinner on a hot summer night! Thanks for the recipe and the appetizing photo also!
Just yesterday my friend Mary joked as I studied the menu at a brewery in Marin County. "You know you'll get the Cobb Salad. Why are you wasting time reading the menu?"

It's such a great meal. All the important food groups on one plate! Thanks for the recipe!
A favorite of mine too!
George, I didn't know the history of Cobb Salad and I have to say that is a great story, somewhat along the lines of how French fries were "invented." What a delicious salad this makes--so far I've only had them in restaurants, but your recipe shows how to do it for the time when I make one myself.
SM_SF – glad you stopped by and follow my recipe. You are so correct about it being a complete meal on one plate. And what makes it so easy, is using thing you have on hand. Make it what you want & like. Thanks for your comment.

Cathy… simple things sometimes are the best & our favorites. Thanks

John – Thanks, I always like to tell a little about the history… guess that is my Southern ‘storytelling’ coming out in my food post. Sometimes what seems difficult is really quite easy.

Stellaa… Good things come in small basic packages. Thanks
LOVE Cobb salad. Though with bacon and egg, it's not a low cholesterol meal. ;)
voicegal… thanks for stopping by. You are right about the cholesterol in the bacon & eggs, but what I love about a Cobb Salad is you can make it “your way” - improvising with what ingredients you have on hand.
You always make my mouth water on Tuesday George.. and yeah, when it's hot and you're hungry but nothing sounds good a custom Gaston salad would hit the spot.
trig... thanks for the compliment. I just chop, slice and toss using ingredients from my local Farmer's Market.
One of all-time fave salads. You don't see it much in Canada, but I order it whenever I can, or I make my own.
emma... thanks. Here in American restaurants you don't see a good Cobb Salad on the menu either. But I guess some of their mega salads are their way of improvising.
Now that's what I'm talkin about. Thanks for the recipe, gm.

I ate my first cobb salad when we lived in the Newport Beach, CA area around 1980 and have been eating them since. I actually crave the things about once per week (my family now groans when I tell them we're having cobb salad for dinner :-)

I'll be trying your recipe for this week's craving.
You always seem to make me hungry on Tuesday.. I will try this one because I love salads. It sounds really good.
I want to invent some kind of dish and have it named after me for posterity. Maybe the Procopius PB&J.
Boomer Bob – cravings should be satisfied and often. Glad I could help – just call me a salad enabler…

Fireeyes24… I hope that my post can fill the hunger some Tuesdays and on through the week; because it is food with friends that keeps me going.

Procopius…. Grinning as I type. Everyone loves a good PB&J, so I am sure yours will have that certain twist that will make it live on in sempiternal fame!