We love a salad you don't even have to toss. A salad in which all the ingredients are tantalizingly arranged side by side so you can see exactly what you're getting and when.
A cobb is just such a salad. A mainstream, easy go-to when you need a simple summer meal.
The one you see pictured above is pretty basic, but you can get crazy with the ingredients if you want. Add feta or bleu cheese! Dried fruit! Carrots! Cucumber!
Effort rating: Truly 1/2 assed
Here's what you need and how you do it:
2 heads romaine lettuce, washed and torn into bite-sized pieces
2 boneless, skinless chicken breasts
4 hard cooked eggs, sliced
8 pieces of bacon
4 tomatoes, chopped
2 avocados, diced
For the dressing we used Elise's from Simply Recipes. It was simply divine!
1/3 cup red wine vinegar
1 Tablespoon dijon mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil
1/2 cup finely grated Roquefort cheese (we skipped this)
Wash your veggies, then cut off the thick end of the romaine and tear the rest into bite-sized pieces.
Fry bacon in medium-hot skillet until crisp. Remove from heat. When cool, crumble or dice. Add chicken breasts to pan and cook for 30 to 40 minutes, or until juices run clear.
Hard cook your eggs, cool under cold running water, and slice.
Dice tomatoes and avocados.
Divide ingredients into fourths and arrange around four dinner plates.
Whisk dressing ingredients together and drizzle over top of salad.
Serve with whole grain bread.
For a printable version of this recipe, click here.