Chef Bryan’s Cobb Salad
It’s said the Cobb Salad first debut at the Brown Derby Restaurant in Hollywood, California in the early 1900’s. Either way, this is a favorite salad that’s easy to make and serve.
Ingredients
For The Salad:
1 head iceberg lettuce, washed and chopped
1 head romaine lettuce, washed and chopped
2 cups arugula, washed and chopped
2 carrots, peeled and diced
1 cup crumbled blue cheese
8 hard boiled eggs, peeled and chopped
6 tomatoes, diced
2 chicken breasts, cooked and diced
12 bacon pieces, cooked and chopped
Salt and pepper to taste
For the Blue Cheese Dressing:
1 cup mayonnaise
2 tablespoons minced onion
3 green onions finely chopped
1 tablespoon minced garlic
1/4 cup chopped Italian Flat Leaf Parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
½ cup blue cheese, crumbled
salt and freshly cracked pepper to taste
Instructions
1
To make the salad: Combine lettuce in a large bowl and toss.
2
Place lettuce on a serving platter and arrange the hard boiled eggs, tomatoes, bacon, and chicken decoratively over the greens.
3
Combine the blue cheese dressing ingredients (recipe below) in a large bowl and whisk together. Serve on the side or toss the salad greens with the dressing before assembling.
4
To make the blue cheese dressing: Combine all ingredients in a large bowl and mix together. Cover and refrigerate until needed.
Tags:
Brown DerbyChef BryanCobb SaladCooking with Chef BryanDinner IdeasGreen Salad IdeasHealthy Salad IdeasLunch IdeasSalad IdeasSalads
chefbryan
