"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cobb Salad Recipe

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This recipe for Cobb Salad, by , is from The Akin, Collette, Dareing, Lubin & Malone Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melanie Malone


Dijon Vinaigrette:
1/2 cup EVOO
juice of 1 lemon
1 garlic clove, crushed
2 tbsp. red wine vinegar
1 tsp. dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/3 tsp sugar
1/8 tsp. pepper

3 boneless skinless chicken breasts
salt and pepper to taste
1 large head romaine, torn
1 bunch watercress stemmed (optional)
1 pint grape tomatoes, cut in halves
3 hardboiled eggs, chopped
2 avocadoes coarsely chopped
8 slices crisp bacon chopped
1/2 cup crumbled blue cheese
3 tbsp. minced fresh chives or substitute green onions

For the Vinaigrette: combine all ingredients in a mason jar and shake to mix. You can prepare a day in advance and store in the refrigerator. Bring to room temp before serving.

Salad: Season the chicken with salt and peper and spray with nonstick cooking spray. Broil in the oven for 4 to 8 minutes, or until ligh brown and turn Broil for another 6-8 minutes until cooked through. Chop into bite size picess.

You can toss lettuces with the vinegraitte in a bowl until coatted and arrange on a large service platter with remaining ingredients.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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