Classic Cobb Salad
Chef: Whip It Flip It
Ingredients
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- chopped romaine lettuce (or a mix of watercress and romaine)
- cooked chicken breast cubed or shredded (rotisserie chicken works perfectly)
- slices of bacon cooked until crispy and crumbled
- hard-boiled eggs chopped or quartered
- large avocado
- pitted and diced
- cherry tomatoes halved (or 2 ripe tomatoes
- chopped)
- blue cheese crumbled
- chives or green onions
- finely chopped
- extra-virgin olive oil
- red wine vinegar
- dijon mustard
- salt and freshly ground black pepper
- to taste
Estimated amount needed to Whip up this recipe: ~$49
Estimated US-average prices; your store and location may differ.
Instructions
Prepare the Dressing: In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper to taste.
Build the Salad Base: Arrange the chopped romaine lettuce on a large serving platter.
Arrange the Toppings: Lay the chicken, bacon, hard-boiled eggs, avocado, and tomatoes in neat, distinct rows on top of the greens (an easy way to remember the order is the acronym EAT COB: Egg, Avocado, Tomato, Chicken, Onion/Bacon).
Garnish: Sprinkle the crumbled blue cheese and chopped chives or green onions over the top.
Serve: Drizzle the vinaigrette evenly over the salad right before serving, or toss it gently at the table.
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