:max_bytes(150000):strip_icc()/20250423-SEA-CobbSalad-VictorProtasio-Beauty1-28-f4b76171d94f4ab99cbcd013f07b7c71.jpg?w=780&resize=780,470&ssl=1 "How to make a perfect cobb salad of the image")
Why it works
- The use of a mixer to prepare the vinaigrette is an easy way to make sure it is smooth and completely emulsified.
- Mix the lettuce, chicken and tomatoes separately in part of the vinaigrette before organizing on the tray guarantees that everything is well seasoned.
A well -done cobb could well be the perfect dinner salad – it’s versatile, generous, easy to do and beautiful. Unfortunately, there are many dull cobbs that skimp on the garnishes or are ho-hum in the flavored service. Enter our Birmingham, Alabama recipe, the recipe for the Alabama kitchen colleague for a classic cobb: it rises above these sad cobbs with its looks worthy of Hollywood and its perfect balance between textures and lively flavors. Each bite has pieces of lettuce and Roman bacon, juicy tomatoes, salty pooping chicken and hard -boiled eggs, and creamy avocado and blue cheese, all linked by the star of the show: a tangy and slightly sweet house vinaigrette.
Serious Eats / Victor Protasio
A brief history of the COBB salad
The COBB salad has been an American favorite since its creation in the 1930s and its origins are as colorful as the salad itself. It would have been created by Robert H. Cobb, the owner of the legendary Brown Derby restaurant in Los Angeles, where he quickly became a basic menu element. Some accounts attribute the invention of the salad to COBB, while others attribute the chief of Brown Derby, Paul J. Posti. According to The Wall Street JournalA popular story about how the salad was created is that COBB had only eaten almost midnight, so it mixed the remains he found in the kitchen and threw it with the already popular dustable vinaigrette of the derby. Other stories keep the general scenario of an impromptu meal at the end of the evening, but have been posting the salad together.
The stories of his invention could have an element of Hollywood style fantasy, but that is suitable for a salad that captures the essence of fresh and tasty Californian cuisine. It is not surprising that it quickly became a favorite, not only to the Brown derby and other Hollywood restaurants, but in households and restaurants in the country.
Although this salad is easy to prepare at home, Jasmine found that there were some golden rules to follow to make the best Cobb salad possible.
3 rules for Ultimate COBB salad
1. Reach a mixer to make the vinaigrette and do not hesitate to vinegar. Jasmine noted that the manufacture of the vinaigrette in a mixer, instead of whipping by hand, was not only easy and effective, but also an infallible means of creating a smooth and velvety emulsified vinaigrette which clings to each ingredient. You will first be mixed red wine vinegar, dijon mustard, honey, salt and pepper, then sprinkle the oil in the mixer with the device always on the way to make sure that the mixture completely emulsifies.
And don’t skimp on vinegar! A half cup of vinegar may seem a lot, but believe us, it creates the tangy flavor of the vinaigrette, which goes up the salad and resists the rich ingredients like hard eggs and the avocado.
2. Use the traditional vinaigrette in a non -traditional way for flavor with each bite. COBB salads can be served in various ways – the most common are a launched salad in which the ingredients are all combined with the vinaigrette or a salad composed with the vinaigrette on the side. There are advantages to these two presentations: a launched salad guarantees that each ingredient is well coated in the tasty vinaigrette, while a compound salad has an attractive presentation which highlights the generosity of the ingredients. To get the most out of these two service options, we use traditional vinaigrette in a non -traditional way by dressing the lettuce, the chicken and the tomatoes separately before organizing them together on a tray to ensure that the whole salad is perfectly seasoned.
Serious Eats / Victor Protasio
3. Arrange the ingredients on the bed of the dressed Roman. I am a great supporter of the old adage that “we eat with our eyes first”, and the COBB is an excellent way to embody this principle. This salad is a celebration of fresh textures and vibrant colors, and we rely on this by arging with everything that is arranging everything on the chopped lettuce. Be creative and organize everything in pretty small packages or in long elegant lines on the whole bed of the chopped lettuce.
We have included links to make the poached chicken, the bacon and the hard eggs for the salad. They can all be cooked a few days in advance, so that the salad can meet in a few minutes before serving. Or do not hesitate to use the chicken, the bacon and the cooked eggs that you already have on hand for the salad. In other words, after all, how the COBB would have been invented.
This recipe was developed by Jasmine Smith; The lead note was written by Leah Colins.
How to make a perfect cobb salad of the image
Cook mode
(Keep the screen awake)
For the vinaigrette: (Made 1 1/2 cups)
-
1/2 cup (120 ml)) red wine vinegar
-
1 little shallot (1 ounce; 28 g), roughly chopped (by the way 1/4 cup))
-
2 tablespoons (30 ml)) Dijon Mustard
-
2 tablespoons (30 ml)) Honey
-
1 teaspoon Crystal Diamond Salt Casher; For the table, use half of half in volume
-
1/2 teaspoon freshly black pepper
-
2/3 cup (165 ml)) extra virgin olive oil
For the salad:
-
4 small heads romaine lettuce (6 ounce; 170 g each), chopped (by the way 10 cups))
-
3 cups (1/2 inch in cubes) poached chicken breasts(about two 12 ounce; 340 g each)
-
6 ounces cherry tomatoes (1 cup; 170 g), lower
-
8 slices Bacon cookedroughly chopped (by the way 1 cup ax)
-
1 big lawyer (7 1/2 ounces; 213 g), chopped
-
3 hard -boiled eggsTreendre in the direction of length in corners
-
4 ounces (113 g)) blue cheesecollapse (1 cup in crumbs)
-
In a mixer, transmit red wine vinegar, shallot, dijon, honey, salt and pepper to the height to smooth consistency, about 20 seconds. With the machine running, slowly add oil to a regular stream to emulsion, about 1 minute. Pour the vinaigrette into a bowl; Cancel.
Serious Eats / Victor Protasio
-
In a large bowl, mix the lettuce with 1/2 cup of prepared vinaigrette and season with taste with salt and pepper. Transfer to a bowl or a service tray.
Serious Eats / Victor Protasio
-
In a large, now empty bowl, mix the chicken with 2 tablespoons of vinaigrette until coating evenly.
Serious Eats / Victor Protasio
-
Place chicken dressed on dressed lettuce. In a now empty bowl, mix the cherry tomatoes and 2 tablespoons of vinaigrette, and organize the decorative lettuce. Top salad of bacon, avocado, eggs and blue cheese. Serve with a remaining 1/2 cup vinaigrette for the burnt on the top.
Serious Eats / Victor Protasio
Special equipment
Mixer
Make-ahead and storage
The vinaigrette can be made in advance and refrigerated in an airtight container up to 5 days. Whisk briefly or shake in a closely sealed jar to recombine before using it.
Lettuce, poached chicken, tomatoes, bacon, hard eggs and blue cheese can all be prepared in advance and refrigerated in separate hermetic containers up to 2 days before assembling the salad.
