Cobb Salad with French Dressing
Cobb Salad with French Dressing
A delicious Cobb Salad goes perfectly with a Homemade French Dressing. I love making this salad for special events and parties because it presents so well. It is so colorful and the salty ingredients paired with the crisp iceberg lettuce and sweet and tangy French dressing is perfection. The full, printable recipe is below. Beyond the complete recipe are a few tips and tricks for those who may need more direction.
Full, Printable Recipe
This Cobb Salad is a meal in itself. The trick to a delicious Cobb Salad is finely chopped components. This dressing is best with a delicious, tangy French dressing. This Cobb Salad will be the hit of every party.
- 1 head of iceberg lettuce
- 1 lb of bacon
- 1 pint of grape tomatoes
- 1/4 lb of a good quality blue cheese
- 8 hardboiled eggs
- 1 bunch of chives
- 1 Avocado
- 3/4 lb of oven roasted chicken breast slices
- For The Dressing
- 1/4 cup ketchup
- 1/2 cup of a mild tasting oil ( I use vegetable oil)
- 2 tablespoons of rice wine vinegar
- 2 tablespoons of white sugar
- 3/4 teaspoon of sweet paprika
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of dried parsley
- Salt to taste
- Cracked Black Pepper to taste
- Cook your bacon to a very crispy finish. Drain well on paper towels and then finely mince.
- Hardboil your eggs. I make mine in the instant pot. I add the eggs to the trivet in the instant pot with one cup of water, then cook on high 5 minutes, naturally release for 5 minutes, then plunge into ice water for 5 minutes. Peel, slice the eggs down the center, separate the whites from the yolks. Finely mince the yolks and the whites and keep the separate.
- Finely mince your chives.
- Dice your chicken breast.
- Dice your grape tomatoes, I cut each tomato into quarters.
- Mince your bleu cheese into a fine crumble.
- Dice the avocado and add to salad right before serving, as it turns brown quickly.
- Wash, and dry your iceberg lettuce, chop into bite sized pieces. I sometimes add chopped butter lettuce.
- To assemble the salad for presentation, I layer the lettuce on the bottom of a large bowl. Then artfully layer the toppings on top of the lettuce. I present the salad this way, then right before serving I toss in a large bowl and serve with the dressing on the side.
For The Dressing
- Combine all of the ingredients in a bowl, whisk until smooth and creamy. let sit in fridge overnight. Taste and adjust salt and pepper to taste.
The Invention Of The Cobb Salad
The Cobb Salad was invented at The Brown Derby in Hollywood, California. The Cobb salad was born in the wee hours of a Hollywood, California, morning in 1937 at the Brown Derby restaurant. The owner, Bob Cobb, was ruffling through the kitchen’s refrigerator, pulling out various remnants including lettuce, hard-boiled eggs, cheese, tomatoes, chives and avocado. Now the restaurant at Disney World serves this salad as The Brown Derby, Hollywood closed in 1985.
I include a recipe for making your own, homemade dressing in the full , printable recipe. Sometimes when I make this Cobb Salad I use my favorite Western French Dressing instead of making it. I find this dressing all over, and it is also available on Amazon. You can find it on Amazon in my Food Shop, LINKED HERE.
I also have a vegetarian Cobb Salad recipe you can FIND HERE.
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