Cobb Salad

I love a Cobb Salad.

Whenever I see it on a menu, I order it for lunch.

It's a great way to use leftover chicken or roast turkey breast, and fairly simple to put together.

The original recipe calls for watercress and romaine lettuces, I used arugula.

You can omit the Roquefort cheese if you want to, but it makes this salad even better, so I like it with.

I made enough for 4 people, but you can add more or less of an ingredient if you like.

The history of the Cobb Salad goes back to a 1937 restaurant in Hollywood called The Brown Derby, and it has been popular ever since.

Cobb Salad

leftover roast chicken breast or turkey breast, cubed (about 1 cup)
1 bag of baby arugula, chopped
4 hard boiled eggs, yolks and whites separated and chopped
7 slices of bacon, cooked crisp, and crumbled
2 ripe avocados, peeled and diced
1/2 lb. of sweet cherry tomatoes quartered

Have everything chopped and ready to go. Mise en place!

Have a large platter ready and line up your components however you like.



I goofed, I shouldn't have put the bacon and tomato next to each other, they got lost in the color presentation (it all gets mixed up in your stomach anyway!).

To serve this salad, I used tongs and got a little of everything in a deep shallow bowl then drizzled with dressing.



Dressing:

1/4 cup of red wine vinegar
1/4 cup of good olive oil
1 tsp sugar
1 tsp Dijon mustard
salt & pepper
1/4 cup of Roquefort cheese, grated (I froze it so it was easier to grate)

Mix all ingredients in a bowl with a fork or whisk, then add the Roquefort cheese at the end.

Drizzle the dressing over plated salads!
This is a hearty lunch or dinner with some crusty bread.

Enjoy!