My son came home from the end of the summer asking me to make a Cobb salad. I felt like I needed to be revived with smelling salts after hearing this. My once lettuce adverse veggie eater is now asking for a salad for dinner. I think it was because bacon was involved. To be honest, I had to find out exactly what went into a Cobb salad. I’ve heard of it, and seen it on menus, but never tried it. A few google searches later, I determined that it involved at least 70% of what he already eats. While he does like avocado, it’s usually in guacamole form, so I nixed it, and kept the rest. I also decided to use blue cheese dressing instead of red wine vinaigrette. After reviewing a few recipes, it seems that you could use almost any dressing you would prefer, but red wine vinaigrette was the classic.
This was a very filling and satisfying salad. I was tempted to add more bacon since it’s an addiction for me, but added a modest amount, and didn’t use more than necessary. I would put this under the category of a one pot meal, since there was very little to prepare, and everything went into one pan. I will admit, in an effort to save time, I picked up a couple of grilled chicken breasts from the hot bar, and a few boiled eggs from the salad bar at the market. That was win for mom, because by the time the bacon was cooked, everything was ready, and dinner was on the table in minutes.
- 1 head of romaine rinsed, spun dry, and chopped fine
- 6 slices of bacon cooked crisp and chopped small
- 3 ripe avocados optional
- 2-3 grilled chicken breast diced small
- 1 cup cherry tomatoes halved
- 2 hard-boiled large egg quartered
- ½ cup crumbled blue cheese
- blue cheese salad dressing or your favorite dressing
Add the chopped romaine to a large salad bowl. Halve, pit, and peel the avocados and cut them into ½ -inch pieces (optional). Arrange the chicken, bacon, tomato, and the avocado (optional) decoratively over the greens and garnish the salad with the egg and crumbled blue cheese. Add the salad dress and toss well.