Whether it's a hot summer day or a cold winter night, a Cobb salad is both refreshing and warming at the same time. One of my favorite elements of the salad is the combination of the crunch from the bacon & lettuce with the soft bite of the egg all tossed in a creamy ranch dressing.
The salad is super easy to make and makes for a wonderful presentation when hosting a party. Pair it with your favorite sparkling water for lunch or a rosé for dinner. It's also hearty enough for a dinner salad.
Ingredients:
Serving: 1 to 2 People
Half Head of Chopped Iceberg & 1 Heart of Chopped Romaine
About 8-10 Cherry Tomatoes; halved
1/2 Avocado, cubed
2-3 Hard Boiled Eggs, peeled & sliced
6-8 oz Grilled Chicken Breast; typically one chicken breast
2-3 strips of Bacon, chopped
1/4 Cup of Blue Cheese or your favorite cheese
Ranch; Your favorite ranch dressing or any dressing of your choice
Method:
For a salad like this there really is no rhyme or reason to placement. If you are hosting a gathering and using it as part of your spread then you can plate it similar to what I have done below. Just add the dressing and toss before serving. If you are making this for yourself then you can simply throw all the ingredients in a bowl and toss it up with the dressing.
Fun Fact: There are various theories to the originator of the Cobb Salad. One theory is restaurant owner Robert Howard Cobb had not eaten till midnight and threw together leftovers he found in his kitchen. He topped it with leftover bacon made by a line cook & tossed it with French dressing.
*Source Wikipedia
Like always, if you try my recipe then I would love to hear from you. You can email me or type a question in the chat box. I love feedback! Don't forget to tag me on Instagram if you make any of my recipes: #teenastable
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