The Cobb salad, with its colorful array of fresh ingredients, was a favorite among the cousins and a delightful respite from the sweltering heat. I can still picture us, sprawled on the deck, savoring each bite while the lake glistened in the background. My grandmother’s version was always special; she had a knack for turning simple ingredients into a culinary masterpiece with just the right amount of love and seasoning.
Over the years, I’ve taken that cherished recipe and given it a personal twist, reflecting my own culinary journey and the flavors I’ve come to adore. The homemade dressing, for instance, is a nod to those summer days, bringing together tangy Dijon mustard and the sharpness of red wine vinegar in a harmonious blend. It’s a dressing that marries well with the crunch of crisp lettuce, the savory bite of bacon, and the creamy blue cheese, making each forkful a delightful celebration of flavor.
Making this Cobb salad at home has become a tradition in my family too. Whether we’re hosting a casual dinner or preparing a meal for a special occasion, it always finds a place on our table. The ease of preparation, combined with its hearty ingredients, makes it a versatile dish that suits both everyday meals and festive gatherings. Each time I make it, I’m reminded of those carefree summer days at the lake house and the family stories shared over meals.
So, here’s my take on the Cobb salad, with a homemade dressing that adds a touch of nostalgia to every bite. It’s easy to prepare, perfect for a quick yet satisfying meal, and packed with the kind of flavors that make you feel right at home. I hope it brings as much joy to your table as it has to mine.
Cobb Salad with Homemade Dressing
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Ingredients
- 10 oz romaine or iceberg lettuce, chopped
- 1 lb cooked chicken breast, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup bacon, cooked and crumbled
- 2 large hard-boiled eggs, sliced
- 1/2 cup crumbled blue cheese
- 4 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 1/4 tsp salt, or to taste
- 1/4 tsp ground black pepper, or to taste
Directions
- Start by placing the chopped lettuce into a large serving bowl.
- Evenly distribute the sliced chicken breast, crumbled bacon, cherry tomatoes, sliced hard-boiled eggs, and blue cheese over the lettuce.
- For the dressing, combine the olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and black pepper in a small jar. Shake or whisk until the mixture is well combined.
- Pour the dressing over the salad and gently toss to mix all the ingredients together.
- Serve the salad immediately to enjoy its fresh flavors.
Storing Suggestion
Store leftover salad components separately. Keep the salad without dressing in an airtight container in the refrigerator for up to 2 days. Store the dressing in a separate container for up to 1 week. Combine before serving.
Cooking Tips
Use leftover chicken or rotisserie chicken for a quick and easy option. If you prefer a different cheese, feta or goat cheese can be used instead of blue cheese. Ensure the bacon is crispy for the best texture.
Serving Suggestions
Garnish with extra crumbled bacon or a sprinkle of fresh herbs like parsley for added flavor. Pair with a crusty bread or a glass of chilled white wine for a complete meal.
Ingredient Substitutions
Swap romaine for spinach or mixed greens if preferred. Greek yogurt can be used in place of some or all of the mayonnaise in the dressing for a lighter option. Use a different type of vinegar if red wine vinegar is unavailable.
Seasonal Variations
In spring, add fresh herbs like basil or mint for a seasonal twist. In the fall, incorporate roasted vegetables such as sweet potatoes or butternut squash for a heartier salad.
Allergen Information
This recipe contains dairy, eggs, and nuts (from the cheese). For dairy-free versions, omit the cheese or use a dairy-free alternative. For nut-free options, ensure the bacon is free of added nuts or allergens.
FAQ:
Can I use pre-cooked chicken for this recipe?
Yes, pre-cooked chicken works well. Just make sure it’s sliced thinly for even distribution in the salad.
How long does the salad stay fresh in the fridge?
The salad components can be stored separately in the fridge for up to 2 days. Combine just before serving for the best taste and texture.
Can I make the dressing in advance?
Yes, the dressing can be made ahead and stored in the refrigerator for up to a week. Shake or whisk before using to recombine.
What can I substitute for blue cheese?
If you’re not a fan of blue cheese, you can use feta cheese or goat cheese as a substitute.
How can I make this salad lower in calories?
To lower the calorie content, use less bacon, opt for a lower-fat cheese, and use a lighter version of the dressing or reduce the amount used.
Can I add more vegetables to the salad?
Absolutely! Feel free to add additional vegetables such as cucumbers, bell peppers, or avocado to enhance the salad.
Cobb Salad (with Homemade Dressing)
Ingredients
- 10 oz romaine or iceberg lettuce chopped
- 1 lb cooked chicken breast thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup bacon cooked and crumbled
- 2 large hard-boiled eggs sliced
- 1/2 cup crumbled blue cheese
- 4 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 clove garlic minced
- 1/4 tsp salt or to taste
- 1/4 tsp ground black pepper or to taste
Instructions
- Place the chopped lettuce into a large serving bowl.
- Arrange the sliced chicken, bacon crumbles, halved cherry tomatoes, hard-boiled eggs, and blue cheese over the lettuce.
- In a small jar, combine the olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper. Shake or whisk until the dressing is well mixed.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!
