Name: Cobb Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 persons
Cuisine: American
Ingredients: 1/3 cup Red Wine Vinegar; 3/4 cup Olive Oil; 2 cloves Garlic, minced; 1/2 small Shallot, minced; 1 tablespoon Dijon Mustard; 1/4 teaspoon Sea Salt; 1 pinch Black Pepper, ground; 1/2 small Lemon, juiced; 4 cooked Hard Boiled Eggs, peeled and cut into quarters; 1/2 cup Blue Cheese, crumbled; One large Avocado, peel and seed removed, sliced; 12 Cherry Tomatoes, cut in half; 1/2 cup Cooked Crispy Bacon, large dice; 1 half of a Cooked Rotisserie Chicken, skin and bones removed, chicken sliced; 4 cups Mixed Greens, washed and cut into bite sized pieces.

The Cobb Salad is an iconic American classic, sold in restaurants and made in homes all over North America. The history behind the salad is that it was invented in 1938 by Robert Cobb, the owner of Brown Derby restaurant in Hollywood, California. It was said that Mr. Cobb and a friend were hungry and looking for a meal after closing the restaurants. So he went into the kitchen, pulled out some mixed greens, boiled eggs, avocado, blue cheese, cooked cold chicken, crispy bacon, and tomatoes, and topped it all off with a red wine dressing. He and his friend enjoyed it so much that they insisted the chef add it to the menu the following day. This was when the Cobb salad made its official introduction into the world. It is still going and popular to this very day.

There have been many variations of this classic dish. Some are made with different cheeses and dressings, topped with seafood or foreign proteins. No matter how prepared, it has always been a naturally keto dish, high in protein and low in carbohydrates. It looks like a keto lifestyle was trending even in the 30s. This recipe remains true to its classic roots. Feel free to substitute or add any keto ingredients you desire. Not only is it a colorful, healthy, and keto meal, but it's also a showstopper. Bring this salad to your following function or weekend BBQ. If you want another unique recipe, try our very own recipe, Pickle Salad.

#Gluten Free #Ketogenic #Paleo #Whole30 #Comfort Food #Family Dinners #Healthy Dinners #Side Dishes #Comfort Food #Healthy Lunches #Salads #Chicken #Eggs, Cheese and Milk #Vegetables #Healthy Snacks and Appetizers

Glass Storage Container

Large Mixing Bowl

Large Spoon

Refrigerator

Small Mixing Bowl

Tongs

Whisk

What is the difference between a Cobb salad and a chef salad?

Both the Cobb salad and chef's salad are very similar to each other. Both have lettuce, tomato, eggs, and a dressing. The main difference in a chef's salad is sliced ham, turkey, cucumber, and shredded carrots, whereas a Cobb salad contains chicken, bacon, and avocado. Both are keto salads high in protein and low in carbs.

What is Cobb salad dressing made of?

There are many different dressings used these days for a Cobb salad. Some use ranch dressing, blue cheese dressing, and balsamic dressing. This recipe for the Cobb salad has a red wine dressing containing red wine vinegar, Dijon mustard, shallots, garlic, salt, pepper, fresh thyme, lemon juice, and olive oil.

How many calories in a cobb salad?

742 Calories. If you want to lower the calorie count, add less or no dressing to the salad.

Author: Jennifer Dodd

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Serves

4 persons

Ingredients

Cobb Salad Dressing

1/3 cup Red Wine Vinegar
3/4 cup Olive Oil
2 cloves Garlic, minced
1/2 small Shallot, minced
1 tablespoon Dijon Mustard
1/4 teaspoon Sea Salt
1 pinch Black Pepper, ground
1/2 small Lemon, juiced

Cobb Salad

4 cooked Hard Boiled Eggs, peeled and cut into quarters
1/2 cup Blue Cheese, crumbled
One large Avocado, peel and seed removed, sliced
12 Cherry Tomatoes, cut in half
1/2 cup Cooked Crispy Bacon, large dice
1 half of a Cooked Rotisserie Chicken, skin and bones removed, chicken sliced
4 cups Mixed Greens, washed and cut into bite sized pieces.

Instructions

Cobb Salad Dressing

Add the red wine vinegar, Dijon mustard, garlic, shallots, and lemon juice into a small bowl.

Using a whisk, slowly drizzle the olive oil into the bowl while whisking at the same time to form an emulsion, this is where the dressing starts to thicken and holds together.

Stir in the fresh thyme and seasoning. Pour into a container, sealed with a lid and place into the fridge. This will last in the fridge for up to 7 days. The dressing can be made ahead of time and stored to later use.

Cobb Salad Assembly

In a large mixing bowl, add the lettuce and 3/4 cups of the Cobb salad dressing. Toss lettuce together with dressing using a pair of kitchen tongs.

Place 4 bowls spaced out onto the kitchen countertop. Evenly distribute the dressed lettuce into the bowls.

Top each dish with the rest of the Cobb salad ingredients keeping all ingredients separate to form a circle of all the different items and a rainbow of color on top of the lettuce.

Using a large spoon, drizzle the remainder of the dressing on top of each salad. You're now ready to grab a fork and dig in to this classic dish.

Nutrition Disclosure