Description
This beautiful family style Cobb salad is filled with rich and fresh ingredients reminiscent of the traditional Cobb with a gourmet touch. With a base of crunchy romaine, this salad is topped with everything you would expect from a Cobb and more, all drizzled with a generous glug of olive olive, balsamic vinegar and a sprinkling of sea salt.
Ingredients
To compose the Cobb salad:
2 heads (about 12 cups) chopped romaine lettuce
12 strips brown sugar glazed bacon, torn into big pieces
1 1/4 pound grilled chicken breast sliced into strips
1 1/2 pound cherry tomatoes, about 30 tomatoes
1 cup crumbled goat cheese or blue cheese, preferably Humboldt fog
9 soft or medium boiled eggs, cut into halves
2 avocados, sliced
2 cups homemade baguette croutons
3/4 cups candied pecans
To dress the salad:
1/2 cup olive oil
1/3 cup balsamic vinegar
A few pinches Maldon Sea Salt
To make the baguette croutons:
1 baguette, torn into medium sized chunks
Drizzle of olive oil
Salt to taste
Pepper to taste
Instructions
To plate the Cobb Salad:
- Place crunchy romaine lettuce on a large serving platter.
- In rows, top the lettuce with candied pecans, blue cheese, cherry tomatoes, glazed bacon, boiled eggs, grilled chicken, sliced avocado and homemade baguette croutons.
- Drizzle generously with olive oil, balsamic vinegar and a few pinches of sea salt.
- Let sit for at least 15 before serving.
To make the baguette croutons:
- Tear baguette into medium sized chunks and place on a baking tray.
- Drizzle with olive oil and sprinkle sea salt and cracked black pepper to taste.
- Bake at 350° for 20 minutes tossing halfway through, or until crunchy on the outside and chewy on the inside.
Nutrition
- Serving Size: 1 serving without dressing
- Calories: 702
- Sugar: 6.3 g
- Sodium: 1400 mg
- Fat: 45.8 g
- Saturated Fat: 13.9 g
- Unsaturated Fat: 31.9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 9.2 g
- Protein: 48.4 g
- Cholesterol: 333 mg
