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Cobb Salad

Cobb Salad

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Introduction

Cobb salads are a classic dish of the Southern United States. They’re made with romaine lettuce, watercress, endive and tomato. The only catch is that it takes a little time to make them from scratch—but they’re so worth it! This version is packed with protein and healthy fats from avocado and chicken breast, plus vitamin-rich greens. Serve this salad as an appetizer or main course for dinner parties or gatherings because everyone will love it!

Cobb Salad

  • 1 bunch watercress
  • 2 heads Belgian endive
  • 4 hearts romaine lettuce
  • 1 large ripe tomato
  • 1 ripe avocado
  • 2 scallions
  • 6 slices bacon
  • 8 ounces grilled skinless boneless chicken breast
  • 5 eggs hard-boiled
  • 8 ounces Roquefort cheese

1 bunch watercress, tough stems removed and leaves chopped

Watercress is a very nutritious green. It’s high in Vitamin A, C and K, folate and manganese. The calcium content of watercress helps keep your bones strong!

2 heads Belgian endive, cored and thinly sliced

Endive is a bitter green that has a slightly sweet and nutty flavor. It’s part of the chicory family, which also includes radicchio, red cabbage and baby bok choy.

Endives are often used in salads because they add color without adding too much flavor to the dish; they’re also high in vitamins A, C and K—which means they’ll keep your immune system strong!

4 hearts of romaine lettuce, thinly sliced

4 hearts of romaine lettuce, thinly sliced

  • You can use any lettuce you like. Romaine is a good choice because it’s crisp and dense, but any other green leafy vegetable will work in this recipe as long-term storage items. If you’re going to store the salad for several days or longer, choose an ingredient that doesn’t need to be washed before using it—like arugula (which has less water content than romaine).

1 large ripe tomato, seeded and cut into small dice

1 large ripe tomato, seeded and cut into small dice

1/2 cup red grapes, halved (optional)

1/4 cup chopped fresh parsley leaves (optional)

1 ripe avocado, pitted, peeled and diced

1 ripe avocado, pitted, peeled and diced (about 1/2 cup)

1 red bell pepper, seeded and thinly sliced

2 carrots, julienned or cut into matchsticks

3 stalks celery (or more to taste), julienned or cut into matchsticks

1/4 cup chopped fresh parsley leaves

Juice of 1 lemon (about 2 tablespoons)

2 scallions (white and green parts), thinly sliced

Scallions are a type of onion, and they’re loaded with Vitamin C, folate and fiber. That means they’re a great source of antioxidants that can help you ward off disease—and scallions’ milder flavor makes them a better choice than onions if your goal is healthy eating.

6 slices bacon, cooked until crisp and crumbled

Cook the bacon until it is crisp and crumbled. Bacon should be cooked until it is crispy and not chewy.

8 ounces grilled skinless boneless chicken breast, cut into bite-size pieces or strips

You can use skinless boneless chicken breast, but it is better to grill it first. If you are using boneless skinless chicken breast, cut it into bite-size pieces.

Grill the chicken on both sides until cooked through and golden brown (about 7 minutes per side). Alternatively, cook in a pan over medium high heat with a little oil until they are no longer pink inside (about 3 minutes each side).

5 eggs hard-boiled, peeled and cut into bite-size pieces or wedges

  • Place egg in a small saucepan and cover with cold water.
  • Bring to a boil over medium heat, then reduce heat to low and simmer for 7 minutes (or until desired doneness). Remove from pan with a slotted spoon or mesh strainer as soon as they’re done cooking.*
  • To cut into bite size pieces: Using kitchen scissors or a sharp knife, cut through the egg at the larger end of each shell in half lengthwise. Then use one hand to hold down one side of each shell while you use your other hand to hold up the other side of each shell so that it doesn’t fall apart too quickly when you try to break it open.

8 ounces Roquefort cheese, crumbled (about 1 1/2 cups)

You’ll need 8 ounces Roquefort cheese, crumbled (about 1 1/2 cups).

Roquefort is a blue cheese made in the French village of Roquefort. It’s creamy and salty with a firm, crumbly texture that makes it ideal for salads—and it pairs beautifully with tomatoes and basil.

This classic Cobb salad is colorful, nutritious and delicious!

This classic Cobb salad is colorful, nutritious and delicious!

It’s easy to make.

Conclusion

This Cobb salad is a great meal any day of the week, but it’s especially nice to serve when you’re looking for something new and different. It’s got all the classic flavors we love in salads – fresh greens, creamy avocado and tasty bacon – but with a twist that makes it even more exciting! This recipe is sure to be one of your family’s favorites!

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