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Another simple supper: Bliss’ Cobb salad

posted on September 9, 2008 at 2:14 pm
The perfect Sunday dinner
I swear this is not turning into a cooking blog but I do love to cook as much as I love dining out. And I figure it is only fair to put up an occasional dish of my own as long as I am critiquing others’ food. I whipped up this cobb salad—my absolutely favorite salad aside from a well made Frisée Aux Lardons. Not the healthiest salad in the world but another very simple supper that requires little work aside from chopping. Here is how I make mine:

INGREDIENTS:

For salad

One roasted chicken, chopped or shredded

One block of blue cheese (I like Pt. Reyes), crumbled
Six slices (or more) of thick bacon, cooked and crumbled
Three hearts of romaine, shredded or chopped
Diced tomatoes, salted and left at room temperature for at least an hour
4 boiled eggs, whites and yellows separated and chopped
Green onions, sliced
One avocado, diced and seasoned with salt

For the dressing

One part olive oil
One part red wine vinegar
One part of your favorite Dijon mustard
Salt and pepper
* You can add a dab of sugar if you don’t like it as tangy as I do.

ASSEMBLY:

Put all the dressing ingredients in a sealed jar and shake until combined. As far as the salad, I think rows have a certain “wow factor” when placed on the table and this style also allows people to work around any ingredients they may not like. I like to serve the dressing on the side just in case there are any leftovers. This is a great lunch salad the next day.
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One comment

  • Re: Another simple supper: Bliss’ Cobb salad
    posted by: Anonymous · September 11, 2008  5:35 PM

    Man has not made a salad that is better than frisee, bacon bits, and poached egg.

    It is life itself.

    I weep for it.

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