Summers Cobb Salad

Summers Cobb Salad

Summers Cobb Salad
Serve with creamy cilantro and parsley dressing- I developed this version of the Cobb Salad to include some of the season’s more popular offerings found in farmer’s markets and our backyards. My family voted for a creamy dressing so I pulled what was growing rampant in my herb garden to accent a homemade ranch dressing. The result was 5 stars, as witnessed by both my daughters going back for seconds! I have arranged the ingredients on a large platter for each person to assemble individually their salad, plus it showcases the rainbow of colors of fresh ingredients found this time of year. It’s a beautiful presentation!
    Servings
    4-5people
    Cook Time
    25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4-5people
    Cook Time
    25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 3cups shredded rotisserie chicken
    • 8cups romaine, torn into bite size pieces
    • 3 eggs, hard-boiled, peeled and chopped
    • 1 large tomato, chopped
    • 1 avocado, peeled and diced
    • 2 fresh ears of corn, shucked and kernels removed
    • 1/2 cantaloupe, cut into ½ “cubes
    • 3 slices bacon, well-cooked and crumbled
    • 1/2cup crumbled herbed goat cheese
    • 1/4cup mayo (full or reduced fat)
    • 3tablespoon milk (whole or 2%)
    • 1teaspoon dry mustard
    • 1/4teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 2tablespoon fresh cilantro, chopped
    • 2tablespoon fresh parsley, chopped
    Instructions
    1. On the largest oval platter you have, assemble the Cobb salad ingredients: place the shredded chicken lengthwise down the middle; on either side of the chicken create rows of romaine. Place the chopped eggs, tomato, avocado, corn, cantaloupe, bacon, and goat cheese in rows to fill in the rest of the platter. Serve with the dressing.
    2. To make the dressing: combine the mayo and the remaining ingredients (through fresh chopped parsley) in a bowl, whisk well. Adjust salt and pepper, as needed.
    Recipe Notes

    The time allotted for this salad assumes you have all your ingredients ready to go.

    It is easy to make this vegetarian by eliminating the chicken and bacon. Try substituting white beans for the protein.

    The traditional way to serve a Cobb salad is with blue or Roquefort cheese. Feel free to use one of these cheeses for a truly authentic Cobb salad taste.

    The Cobb salad was originally invented in 1937 by Bob Cobb, the manager at the time of the Brown Derby restaurant in Hollywood, California, one night as he was perusing the restaurant’s refrigerator for a snack. It was originally served with a classic French dressing and if you would like to try it here is it:

    1/4 cup water
    1/4 cup red wine vinegar
    1/4 teaspoon sugar
    1 teaspoon freshly squeezed lemon juice
    2 teaspoons salt
    3/4 teaspoon freshly ground black pepper
    3/4 teaspoon Worcestershire sauce
    1/4 teaspoon dry English mustard

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