By Martha Rose Shulman
- Total Time
- 20 minutes
- Rating
- 5(82)
- Notes
- Read community notes
The classic California Cobb salad is a composed salad made with chicken breast, lettuce, avocado, tomatoes, chopped hard-boiled eggs, bacon, and blue cheese. It should never be a jumble: the elements are arranged on a platter or in a wide bowl side by side, then dressed, and it’s up to the diner to mix them together. This version dispenses with the bacon and reduces the amount of Roquefort or blue cheese called for in the traditional Cobb. Tomatoes are not in season so I have eliminated them, too, and replaced them with grated carrots. Chopped toasted almonds, which can be salted if you can handle it, can stand in for the bacon.
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Ingredients
Yield:Serves 6 as a main dish
- 1small or medium garlic clove
- Salt, preferably kosher salt, to taste
- 1teaspoon chopped fresh thyme leaves
- 1teaspoon Dijon mustard
- 2tablespoons red wine vinegar
- 1tablespoon fresh lemon juice
- ¼cup extra virgin olive oil
- ¼cup canola or grapeseed oil
- 2cups shredded cooked turkey, chicken breast or chicken breast tenders (12 ounces cooked)
- 2romaine hearts, or 1 romaine heart and 1 head bibb lettuce, cut crosswise in chiffonade
- 1small head radicchio, cut in chiffonade (optional)
- 2tablespoons chopped fresh parsley, or 1 tablespoon each parsley and tarragon
- 3hard-boiled eggs, chopped
- 1large ripe but firm avocado, sliced or diced
- 1large or 2 medium carrots, peeled and grated
- 2ounces (about ½ cup) Roquefort or blue cheese, crumbled
- ¼cup chopped toasted almonds (salted or barbecued if desired)
- 2tablespoons chopped chives
For the Dressing
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
417 calories; 33 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 10 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 22 grams protein; 651 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the dressing. Cut the garlic in half and place in a mortar with a generous pinch of salt and 1 teaspoon of the olive oil. Mash to a paste. Add the thyme and the mustard and mix together. Whisk in the lemon juice, vinegar, remaining olive oil and the canola oil. Set aside.
Step
2
Combine the lettuces in a large bowl and toss with 1 tablespoon of the parsley (or parsley and tarragon) and 3 tablespoons of the dressing. Arrange down the center of a large serving platter or wide bowl.
Step
3
Toss the turkey or chicken with 1 teaspoon of the chives and 2 tablespoons of the dressing. Place on top of the lettuce chiffonade, down the length of the center of the platter. Season the chopped eggs with salt and pepper and toss with 1 tablespoon of the dressing. Place in a strip next to the turkey or chicken. Toss the grated carrots with 2 teaspoons of the parsley or parsley and tarragon and 1 tablespoon of the vinaigrette. Place in a strip on the other side of the chicken. Slice the avocado, season with salt and pepper. Arrange half down one side of the salad and half down the other. Sprinkle the blue cheese and chopped almonds over everything. Garnish with the remaining parsley and chives. Pour the remaining dressing over all, and bring the salad to the table or buffet. Make sure that each serving is a crosswise serving so that all of the elements of the salad are included.
Tip
- Advance preparation: All of the elements except the avocado can be prepared a few hours in advance and kept in the refrigerator. Make the dressing and assemble shortly before serving.
Ratings
5
out of 5
82
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Private Notes
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Cooking Notes
Antonia
I used feta cheese instead of the blue cheese. Everyone liked the feta cheese. They felt it was not as sharp.
Fresh and filling
I made this salad on a summer day and my whole family (even kids) loved. Romaine at the store wasn’t great so used leaf lettuce instead. The dressing didn’t wow me on its own but was delicious as part of the whole salad. I used chicken breasts and added halved cherry tomatoes and cucumber. I recommend using the chopped almonds, increasing the herbs, and finishing with ground pepper. The herbed carrots were delicious! I did them in ribbons using a peeler and will definitely add to other salads.
Betsy
Definitely a light, healthier version of a traditional Cobb. Delicious but a bit labor intensive. My daughter said adding bacon would be a welcome addition.
Susan
Made as directed. Delicious and lots of fun to prepare.
Fresh and filling
I made this salad on a summer day and my whole family (even kids) loved. Romaine at the store wasn’t great so used leaf lettuce instead. The dressing didn’t wow me on its own but was delicious as part of the whole salad. I used chicken breasts and added halved cherry tomatoes and cucumber. I recommend using the chopped almonds, increasing the herbs, and finishing with ground pepper. The herbed carrots were delicious! I did them in ribbons using a peeler and will definitely add to other salads.
SharonATX
Delicious! This is such a nice take on a Cobb, and perfect for summer because it doesn't feel as heavy. We amped up the herbs a bit more and added some massaged kale instead of the second romaine heart and only used 1/2 the radicchio, but otherwise stayed the course. 4.5 stars, rounding up.
deb
Cut oil to 3 tablespoons and it was great. Put it most in the lettuce and a small amount on the chicken. Then just mixed through in my bowl. My husband thought it needed pepper.
Antonia
I used feta cheese instead of the blue cheese. Everyone liked the feta cheese. They felt it was not as sharp.
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