New York Cobb Salad
Used with permission from the new cookbook
For The Love of Salad by Jeanelle Mitchell
Alterations should be made to fit with your dietary needs.
Please consult with your medical team before you attempt to make this recipe.
New York Cobb Salad. 4 main-course servings
2 tsp (10 mL) Dijon mustard
2 Tbsp (30 mL) finely chopped shallots
2 Tbsp (30 mL) sherry vinegar or red wine vinegar
2 Tbsp (30 mL) fresh lemon juice
1 tsp (5 mL) Worcestershire sauce
1/2 cup (125 mL) extra virgin olive oil
sea salt and freshly ground pepper
2 cups (500 mL) diced or shredded cooked chicken
2 hard-boiled eggs, chilled, and sliced or coarsely chopped
1/2 cup (125 mL) diced black forest ham,
OR 4 slices bacon, cooked and crumbled
6 cups (1.5 L) torn heart of romaine lettuce
2 cups (500 mL) watercress, larger stems removed, or baby arugula
1 ripe but firm avocado, peeled, pitted, and diced
(prepare avocado just before serving,
or toss with a little lemon juice to prevent browning)
1 cup (250 mL) cherry or grape tomatoes, halved
3 green onions, finely chopped
1 cup (250 mL) crumbled blue cheese
- 1. For the vinaigrette: combine mustard, shallots, vinegar, lemon juice, and Worcestershire sauce in a small bowl. Gradually whisk in oil until well combined and season with salt and pepper to taste. Set aside, or if making ahead, cover and refrigerate up to 4 days.
- 2.Just before serving, combine chicken, eggs, ham, lettuce, watercress, avocado, cherry tomatoes, green onions, and blue cheese in a large salad bowl. Toss gently with vinaigrette.
- Tip: You can prepare all ingredients earlier in the day and store them separately in airtight containers or zip-lock bags.
My daughter and I had our first taste of Cobb salad in New York City. It was the largest salad ever put in front of us, and also the most expensive. This is my version of the classic Cobb salad, which was originally developed at a Hollywood restaurant.
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