Cobb Salad

An American salad with original flavor and presentation, perfect for a holiday table. This salad is very easy to make, since the ingredients don't need much prep — except the chicken and eggs, which need to be boiled ahead of time (you can roast the chicken). Everything else just needs to be washed and cut. The recipe uses a really tasty, interesting dressing that's a great substitute for mayonnaise. The finished salad has a savory, complex flavor from all its different components. The amounts given make a generous batch — a full large platter.

Sweet-Tooth Mom

Recipe author

Composition / ingredients

Servings:

Avocado (weight of the flesh of one medium avocado; can be replaced with canned corn)

150

Chicken (boiled; can be replaced with lean pork)

150

Pork (must be smoked, brisket is best)

150

Roquefort (or another blue cheese)

150

Eggs

Tomatoes (large)

Watercress

Green onion (can be replaced with any herb)

0.5

Dill

0.5

Parsley (you can use any other herb)

0.5

Lettuce

Cucumbers (salt-brined or pickled, to garnish the salad)

Salt

0.5

Soy sauce

Sugar

Lemon juice

Ground black pepper

Garlic

Apple cider vinegar (or wine vinegar)

Vegetable oil (or 150 ml)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 52 % 12 g

Carbohydrates 22 % 5 g

141 kcal

GI: 83 / 0 / 17

Cooking method

Step 1:

Ingredients for making Cobb salad. Boil or roast the chicken fillet and hard-boil the eggs. Sort, wash, and dry the herbs (choose whatever herbs you like — there should be plenty in the salad). Clean and wash all the vegetables.
Step 2:

Cut the cheese into small cubes. Roughly chop the boiled chicken and cut the smoked brisket into strips.
Step 3:

Cut the avocado and tomato into small cubes. Cut the salt-brined or pickled cucumber into rounds — we'll use them to garnish the salad.
Step 4:

Separately chop the yolks and whites of the hard-boiled eggs.
Step 5:

Chop the herbs. Mine are: lettuce leaves, dill, parsley, and green onion.
Step 6:

Ingredients for the dressing.
Step 7:

Pour the oil into a small bowl, press the garlic through a press or chop it finely, then add the vinegar, soy sauce, lemon juice, and sugar. Season with pepper and salt to taste (go easy on the salt here, since the smoked brisket is already salty, and so is the Roquefort).
Step 8:

Arrange all the chopped ingredients in stripes on a large platter. Drizzle the dressing over the salad. Let it rest for about 10 minutes.
Step 9:

Now garnish the salad with the cucumber rounds and chopped herbs, laying them across the stripes and on the diagonal. That's it — the salad is ready! Treat your guests and family. Enjoy!

This is one of the most popular salads in America. Here's the story of how it came to be. It happened in California — Hollywood, to be exact — in 1937. Bob Cobb, who owned one of the well-known restaurants in the area, got very hungry and went into the kitchen to find something to eat. He cut up the first things he found in the fridge, drizzled them with dressing, and shared the meal with his friend Sid Grauman, a Hollywood impresario. Sid loved the improvised salad and ordered it for dinner the next day. After that, the Cobb salad went on the restaurant's menu. It's been widely known ever since — some even call it the quintessence of American cuisine. The salad is usually served on a platter or plated individually, arranged in stripes.