Deb – I love that you leave it to us to figure out how to make sandwiches and fruit salads. I will pick it out of nearly any food (except salsa cause that’s a pain). Main info: California Cobb Salad, with Blue Cheese Dressing California Pizza Kitchen 1 full salad 1029 calories 28 grams carbs 85 grams fat 43 grams protein 12 grams fiber 335 mg cholesterol 20 grams saturated fat 1680 mg sodium 10 grams sugar 1 grams trans fat small pieces of spicy chicken breast. Cobb salad is one of my favorite things but I’ve rarely had one in a restaurant that was put together well. Thanks for this recipe – it’s perfect for a weeknight dinner, and nice enough to serve to guests. Maybe with global warming we will be able to. I too have suffered the same fate as you at some horrible little restaurant in Sacramento, California. I made this for my husband’ b-day dinner with his family this past Sunday. With rare exception, who needs a recipe for slapping things between two pieces of bread? @Foy Update – I love your idea to sub garbanzo beans and cranberries for the meat. It looked so delicious and it WAS! I especially love the fact that your hard-boiled eggs don’t have that dark ring around the yolk. I love Cobb Salads because there’s so much glorious … I don’t really like Cobb salad but now I just might try it :). (that and I’m outta my mind). you even having me craving cobb salad. Or at least make the above for 3 instead of 1..lol ;). 1/4 teaspoon sugar Set aside. Finally, he convinced me to call the hospital. Thanks Smitten Kitchen! Is it traditional to serve it in stripes, rather than all mixed up? It is also recommended to store all the other salad ingredients in separate containers. YUM! I really want a Cobb now and I wish I still ate bacon, because this post really makes me miss it. Claudia — Thank you. All the right fixings, plus this cranberry butter to substitute for the dressing. This looks absolutely fabulous and seems like an easy cobb recipe to try. Fat 52g. I haven’t baked a thing for the last two weeks and am almost going insane…and let me tell you, the baked items coming out of the SK are enough to put me over the edge. I did not realize how much I would miss salad. Cobb salads are a favorite and I’ve been making a few variations at home lately – but I’m wondering if you (or anyone) has any tips for cooking bacon just right? P.S. I love your first picture with all the colors! COBB SALAD. and fortunately, loaded with pig :). I love a good Cobb salad. Bummer! Key ingredient, for crying in a pail (as my grandmother used to say). [along with some Baked Potato Soup]. I did not know what a Cobb Salad, but I have to this one now. This salad looks SO GOOD and i love how bright and colourful this salad is; it looks so inviting and delicious! It’s also nice to segregate the ingredients because then my vegetarian daughter can easily avoid the meat. I wonder what Yours looks perfect. The cobb salad looks great…it seems like you can’t order a good one anywhere. Make the dressing: Add all the dressing ingredients to a jar, close the lid and shake it well. A perfect, hearty April Salad! Posts like this remind us of what a salad SHOULD be like – diverse, delicious and anything but boring! This video is unavailable. I know what I’ll be having for lunch tomorrow! Boneless skinless chicken breasts! Mmh, this looks delicious! A couple of ripe avos sitting on the counter, done. Sometimes I even have to ask for them to add it! Sodium 1,628g. YUM!!! I am so too lazy for this recipe. Eggs make the salad. (was it supposed too?) I’m STILL not over that one. I object to the sandwich statement! I so appreciate your pallet and all the incredible effort you go to to share such lovely and inspiring posts. i’m a HUGE fan of cobb salads!! 1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes However, that Harry Potter ad covers up half the text between the bacon and lettuce pics…, deb, this looks sublime. But count me in as a sandwich fan too–the ones you have posted are great, and I’d love to see your take on a Reuben, perhaps with homemade Russian dressing, which we’ll be having Saturday for movie-night supper, or a Monte Cristo, which was also on the Swensen’s menu. It’s been a hit every time I’ve ever served it. I’ve never had a Cobb salad, and didn’t know what it was. As for “good” Cobb salads — The best one I’ve had of late, you know, besides this one, was at Le Pain Quotidien. Especially on a busy working day. Hello! In a small bowl, whisk together all the ingredients and set aside. When bacon starts to sizzle and shrink turn heat down to medium; turn bacon over (I usually use a pair of tongs) when bacon has almost shrunk by about 1/3 and finish cooking to done (I like my pretty crisp). Quarter or slice the … 52 % 38g Protein. And now I can make the real thing at home…. Bacon really is the thing that makes a Cobb salad. Begin checking after 10 minutes to make sure the bacon doesn't burn. We've left the blue cheese optional, but the salad is so nutritious you might just want to go ahead and indulge yourself with a little bit anyway. A large fork and spoon and scoop under and over. Time flies! I don’t think there is a difference. And way out of place. At least the whole situation helped us to forget our bad night. So thank you. Cobb Salad is a classic and should NEVER be tampered with. I agree – I love make my own much more than getting a great one in a restaurant. This salad looks so good, I’m headed to straight to the grocery after work…I’ve got leftovers from a leg of lamb sitting in my fridge: contemplating substitution of the chicken! If there was ever a salad that fit into the “comfort food” genre…this is it! I love salad and yours is gorgeous. Maybe you can answer this: I never understood why they always arranged Cobb salad in the rows of ingredients. I am one of those people who needs the recipe! After being out of the country for a year, Cobb Salad was one of the first things I had on a recent trip home. Okay, it’s not your fault at all, and after all that guilt I’m sure it won’t happen again. Nor have I been able to satisfactorily toss one together at home. Oops – sorry thought it was shocking they put chicken breast in until I realized you do too. =). Usually I swap in a good feta (I’m partial to Bulgarian fetas) or such to get the same stinky cheese profile. Oh man! I’m pretty much a minor social deviant – yes. This makes me so excited to make a ridiculously huge salad for lunch, probably leaning more towards the size of the one you despised from the restaurant :-), Deb, another Thank You for a fresh and tasteFULL post! I followed this classic recipe to a Tee except used regular blue cheese, was about 1/2 the price of Stilton, (wow that Stilton is expensive). As a vegetarian, I’m highly unlikely to make this (and I, too, dislike the green mayo), but I have a lot of friends who would love this for a party. I think a firmer blue cheese is in order, so it crumbles. I wasn’t sure I would like it but I did. Whether Cobb, on a hungry prowl, pulled this and that from the fridge and swiped bacon from a line cook to satisfy his cravings, as Arthur Schwartz insists, or whether a chef at the restaurant created this salad to cheer Mr. Cobb up when he returned to work, hungry and irritable, after a dentist appointment, as his widow says it came to be, will likely never be known. My favorite cobb salad is Cheesecake Factory’s. OK, I am going to have to get a cobb salad for lunch today :-). gorgeous!!! Cobb salad would literally be my last meal on earth but my homemade dressings have been iffy so far. The story of the origins is similar to the one about the caesar salad. Now a lot of people will say, a Cobb Salad is not a Cobb Salad without Bleu Cheese! Or do you take it back to the kitchen counter, chunk it in a huge bowl and toss and serve? Please rethink your ideas about easy to cook things like sandwiches and such. You give instructions for how to peel tomatoes, but is it silly I don’t know how to seed tomatoes? Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. This looks phantastic. In general though, I think I’ll leave this to the restaurants. I’ve had many of them with a sea of iceberg. Thanks so much for this! Do ahead: Salad dressing keeps, covered and refrigerated, for up to one week. I used to order in the Cobb Salad from Coconut Grill on the Upper Eastside in Manhattan. But I actually LOVE getting giant-sized portions at restaurants. Cobb salad is one salad that is rather dear to my heart, so I’m quite pleased to see you address the fouls that so-called professionals often commit when making this glorious dish. I’ll just say that I used to think “too much bacon” was an oxymoron, but they showed me otherwise. Colleen — Just window light, nothing fancy. Saturday lunch at Backstop Bar & Grill. What do you do in that case? I sent the link home to my hubby and this is what we had for dinner last night!! Your salad looks to die for!! Those pictures are so fresh and so pretty! http://www.amazon.com/Zyliss-71359-Soft-Skin-Peeler/dp/B0007LXTHS. This colourful salad is as pleasing to the eye as it is to your palate. Chicken breasts are not my favorite part of the chicken, but I poached them in chicken stock and they turned out quite nice! So please, if you see any interesting combinations, please pass the suggestions our way! And on the matter of bacon being omitted @ restaurants – here in San Francisco (since this IS my default pick on almost 80% of menus that offer it), it seems that the ‘egg’ is the one that is left out the most. I’m also so picky about the dressing. Sodium 852g. Does it count as a Cobb without eggs and tomatoes? Recommended! yum! AWESOME!!! We had Cobb salad on the menu, which IIRC, was very similar to this–made in a fairly deep bowl with stripes of the toppings across it. 1/2 head romaine lettuce, chopped And those fancy-schmancy restaurants that attempt, fail miserably. There are 1000 calories in 1 order of Bob Evans Restaurants Chicken Cobb Salad with Blue Cheese Dressing, regular. Finally! Always want to reduplicate a GREAT version at home, which as you said, is apparently really hard to come by. The whole thing goes in the oven, or toaster oven, to melt the cheese and toast the bread and almonds. I love the look of the presentation, but how do you serve the salad so that everyone gets a bit of everything? Ok, YUM! So please keeping posting your take on things – no matter how common you think it might be. This Cobb salad is true to the original with all the good stuff--chicken, eggs, bacon, avocado and a tangy dressing. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. I think it is great to serve for showers, luncheons (um, not that I really even have luncheons) and summer dinners. Allow oils to drain and set aside for later use. That’s good company. Had the platter been bigger (it was the biggest I own) I would have tossed everything together first. 26 % 40g Carbs. Tongs don’t work for me. Cobb Salad with Chunky Blue Cheese Dressing . I was meeting a new friend for lunch- she was English- and ordered a Cobb salad, and she gave me one of those sizing-up “oh are you one of those lettuce leaf nibbling girls” looks and I was able to assure her that due to the heavy emphasis on blue cheese, eggs, avocado and bacon, my zaftig frame was in no danger of wasting away during my salad lunch. Before I read this, although I had heard of a cobb salad, I had no idea what went into it (like Rachel, I’m an Aussie). Found this recipe from your Instagram page and immediately put it on my dinner menu for the week. I LOVE Cobb salads. Nolita — The original recipe actually suggests Roquefort but I respectfully disagreed. Your cobb salad looks scrumptious and the presentation and photography make it even more so! On grilled sourdough. I get so excited whenever I visit the site and you’ve posted something new and gorgeously photographed :) Now I’m hungry again…. Delicious! Alternatively, toss everything together in a bowl. made this last night, delicious. Daily Goals. Next time I might zest a shallot into the mix, too. Arrange the red onion, bacon, corn, tomatoes, scallion, eggs and avocado in neat rows on top of the greens. Made it last night and it was so good I used the other half of the lettuce heads and made it again tonight! The only way to improve this salad is to use the best quality ingredients you can get. It was delicious. What is the world coming to? Some things that are as common as sliced bread to you are wild new territories for us – and I’m sure vice versa! I love your site and check it daily. Thanks! :). I love the photos and am excited to put this together for my husband (who doesn’t seem to acknowledge that a salad can be a whole meal). It’s not something we seem to do very well in the UK (definately not in Glasgow). New favorite salad and I didn’t even try it with the blue cheese! 3/4 teaspoon dry mustard You and Julia Child are in the same club! Sodium 1,411g. and protein! Shrimp Cobb Salad with Blue Cheese Dressing is packed full of flavorful shrimp, smoky bacon, eggs, juicy tomatoes, avocado, crunchy romaine lettuce and topped with a wonderful tangy homemade blue cheese dressing. you are so right – there are many ways to do a cobb salad wrong, and assuredly omitting bacon is one of them. Yours of course looks like the best Cobb salad I have ever seen. Guess what’s on the “menu” at our house this weekend? Thanks for sharing :). 6 Servings. Oh, well your timing is just PERFECT!!! Thank you!! Deb, do you take your pictures always with available light? Cholesterol 24g. I do it with my guac and although a little weird looking, it works like a charm and even the next day….the guac stays light spring green. When I am considering recipes I might share with you all, there are a lot of foods that I arbitrarily rule out. For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Mmm. I’m not sure, but glad things are different here. Set the dressing aside. I wonder if I could make cobb with spinach, or with baby greens? Also, your son is such a cutie. Thanks to this post, I have had a version of Cobb salad for lunch two days running. Yummy! Oh, little did I know, people! And be sure to subscribe to our 1-2-Simple Cooking YouTube channel to stay up to date on our recipes and tips! I love cobb salad but never make it for myself. However, keep up the good work, I have loved so many of the recipes lately! :). Thanks for sharing. I have to disagree with the sandwich statement and I think Colicchio’s ‘wichcraft cookbook does a good job of making the point. Calorie Goal 1,644 cal. And somehow I linked to your adaptation of Ina Garten’s steak sandwiches (now I’m not sure how I did that…?) NOTE: I presented elements in rows made on the individual plates, according to the photo. 317 / 2,000 cal left. I love it, unabashedly. Looking forward to making your version at home where we can eat (relatively) normal portions. However, no doubt due to sturdiness of 2/3 of the lettuces, I found that the entire assembled salad kept surprisingly well wrapped in plastic in the fridge for a few hours. To make this Keto, omit the corn and add more avocado. everything looks for fresh and delish! Could you post your version of nicoise salad sometime? 48 % 39g Protein. Nahrungsmittel aufzeichnen. He served this followed by homemade tuna salad in an avocado half. not sure that was possible! Original recipe yields 6 Servings. I just cant marry the idea in my head of hard boiling eggs, cooking chicken breast, and making bacon, and that’s all before the salad prep begins. The ingredients for the salad can last for up to 5 days in the fridge so play your cards wisely and this could last you all week! Fruit salad? You are just great, Deb!! Not only is Shrimp Cobb Salad with Blue Cheese … I love Cobb salad. Kalorienziel 1,704 cal. Required fields are marked *. Drizzle the blue cheese dressing all over the salad and serve. you have my favorite recipes!! Ohhh I am definitely craving this salad!!!! Sorry, your blog cannot share posts by email. I love how you sectioned it off the way it should be. I ate a cobb salad nearly twice a week whilst living in NYC and after moving back to TN, can find no one that makes it! Ooo… this sounds perfect. And when I could no longer eat Ding Dongs with impunity, but that’s another story for another time. Thanks for confirming something I’ve long suspected. We almost always have salad with dinner. It’s almost lunch time in Chicago and my mouth is seriously watering for this delicious looking cobb! 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