Cobb Salad
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Cobb Salad
The origins of Cobb Salad are truly American, if the legend is true. It’s said that the recipe comes from the Hollywood Brown Derby Restaurant where the owner, Robert Howard Cobb, threw together the dish in a fit of hunger using whatever he could find in the kitchen. This glorious mix of egg, chicken, romaine blue cheese, and of course bacon is extremely satisfying. Colavita’s version includes blue cheese, but uses a lighter vinaigrette dressing made with leftover bacon fat for a truly Hollywood finish.
Pair Recipe with Cobb Salad with:
Breadsticks with Parmesan Cheese and Herbs
Similar Colavita Recipes:
Loaded Breakfast Cobb Salad with Green Goddess Dressing
Antipasto Salad
Ingredients
Directions
Bring a medium pot of water to a boil. Gently lower the eggs into water and boil 7 minutes for medium-set yolks, 10 minutes for hard boiled. Remove the eggs from the water with a spoon and transfer to a medium bowl of ice water to chill. Peel eggs under running water; set aside.
Cook the bacon in a skillet over medium heat until crispy, flipping halfway through, about 8 minutes. Remove the bacon from the skillet and drain on a paper towel lined plate. Once cool, chop the bacon into ½” pieces.
Discard all but 2 tbsp bacon fat from the skillet. Add the Colavita vinegar, mustard and 1 Tbsp. water to the skillet and whisk until smooth and emulsified. Gradually stream in the Colavita olive oil, whisking constantly until a thick dressing forms. Pour the dressing into a glass jar.
Arrange romaine and watercress lettuce on a large platter and season with salt and pepper. Drizzle half of the warm dressing over the greens.
Cut the eggs in half and arrange over lettuce along with shredded chicken, tomatoes, avocado, and bacon. Sprinkle the blue cheese and the chives over the top. Season with salt and pepper and drizzle with the remaining dressing.
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Ingredients
Directions
Bring a medium pot of water to a boil. Gently lower the eggs into water and boil 7 minutes for medium-set yolks, 10 minutes for hard boiled. Remove the eggs from the water with a spoon and transfer to a medium bowl of ice water to chill. Peel eggs under running water; set aside.
Cook the bacon in a skillet over medium heat until crispy, flipping halfway through, about 8 minutes. Remove the bacon from the skillet and drain on a paper towel lined plate. Once cool, chop the bacon into ½” pieces.
Discard all but 2 tbsp bacon fat from the skillet. Add the Colavita vinegar, mustard and 1 Tbsp. water to the skillet and whisk until smooth and emulsified. Gradually stream in the Colavita olive oil, whisking constantly until a thick dressing forms. Pour the dressing into a glass jar.
Arrange romaine and watercress lettuce on a large platter and season with salt and pepper. Drizzle half of the warm dressing over the greens.
Cut the eggs in half and arrange over lettuce along with shredded chicken, tomatoes, avocado, and bacon. Sprinkle the blue cheese and the chives over the top. Season with salt and pepper and drizzle with the remaining dressing.