Post-Thanksgiving Cobb Salad

Name: Post-Thanksgiving Cobb Salad
Total time: 20 min
Yield: Serves 6 as a main dish
Ingredients: 1 small or medium garlic clove; Salt, preferably kosher salt, to taste; 1 teaspoon chopped fresh thyme leaves; 1 teaspoon Dijon mustard; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1/4 cup extra virgin olive oil; 1/4 cup canola or grapeseed oil; 2 cups shredded cooked turkey, chicken breast or chicken breast tenders (12 ounces cooked); 2 romaine hearts, or 1 romaine heart and 1 head bibb lettuce, cut crosswise in chiffonade; 1 small head radicchio, cut in chiffonade (optional); 2 tablespoons chopped fresh parsley, or 1 tablespoon each parsley and tarragon; 3 hard-boiled eggs, chopped; 1 large ripe but firm avocado, sliced or diced; 1 large or 2 medium carrots, peeled and grated; 2 ounces (about 1/2 cup) Roquefort or blue cheese, crumbled; 1/4 cup chopped toasted almonds (salted or barbecued if desired); 2 tablespoons chopped chives

By Martha Rose Shulman

Total Time: 20 minutes
Rating: 5(90)
Comments: Read comments

The classic California Cobb salad is a composed salad made with chicken breast, lettuce, avocado, tomatoes, chopped hard-boiled eggs, bacon, and blue cheese. It should never be a jumble: the elements are arranged on a platter or in a wide bowl side by side, then dressed, and it’s up to the diner to mix them together. This version dispenses with the bacon and reduces the amount of Roquefort or blue cheese called for in the traditional Cobb. Tomatoes are not in season so I have eliminated them, too, and replaced them with grated carrots. Chopped toasted almonds, which can be salted if you can handle it, can stand in for the bacon.

Featured in: After a Feast, Salads Take Center Stage

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Ingredients

Yield:Serves 6 as a main dish

For the Dressing

1small or medium garlic clove
Salt, preferably kosher salt, to taste
1teaspoon chopped fresh thyme leaves
1teaspoon Dijon mustard
2tablespoons red wine vinegar
1tablespoon fresh lemon juice
¼cup extra virgin olive oil
¼cup canola or grapeseed oil

For the Salad

2cups shredded cooked turkey, chicken breast or chicken breast tenders (12 ounces cooked)
2romaine hearts, or 1 romaine heart and 1 head bibb lettuce, cut crosswise in chiffonade
1small head radicchio, cut in chiffonade (optional)
2tablespoons chopped fresh parsley, or 1 tablespoon each parsley and tarragon
3hard-boiled eggs, chopped
1large ripe but firm avocado, sliced or diced
1large or 2 medium carrots, peeled and grated
2ounces (about ½ cup) Roquefort or blue cheese, crumbled
¼cup chopped toasted almonds (salted or barbecued if desired)
2tablespoons chopped chives

Ingredient Substitution Guide

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Preparation

Step 1
Make the dressing. Cut the garlic in half and place in a mortar with a generous pinch of salt and 1 teaspoon of the olive oil. Mash to a paste. Add the thyme and the mustard and mix together. Whisk in the lemon juice, vinegar, remaining olive oil and the canola oil. Set aside.
Step 2
Combine the lettuces in a large bowl and toss with 1 tablespoon of the parsley (or parsley and tarragon) and 3 tablespoons of the dressing. Arrange down the center of a large serving platter or wide bowl.
Step 3
Toss the turkey or chicken with 1 teaspoon of the chives and 2 tablespoons of the dressing. Place on top of the lettuce chiffonade, down the length of the center of the platter. Season the chopped eggs with salt and pepper and toss with 1 tablespoon of the dressing. Place in a strip next to the turkey or chicken. Toss the grated carrots with 2 teaspoons of the parsley or parsley and tarragon and 1 tablespoon of the vinaigrette. Place in a strip on the other side of the chicken. Slice the avocado, season with salt and pepper. Arrange half down one side of the salad and half down the other. Sprinkle the blue cheese and chopped almonds over everything. Garnish with the remaining parsley and chives. Pour the remaining dressing over all, and bring the salad to the table or buffet. Make sure that each serving is a crosswise serving so that all of the elements of the salad are included.

Tip

Advance preparation: All of the elements except the avocado can be prepared a few hours in advance and kept in the refrigerator. Make the dressing and assemble shortly before serving.

Ratings

5 out of 5

90 user ratings

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Comments

Antonia7 years ago

I used feta cheese instead of the blue cheese. Everyone liked the feta cheese. They felt it was not as sharp.

Fresh and filling5 years ago

I made this salad on a summer day and my whole family (even kids) loved. Romaine at the store wasn’t great so used leaf lettuce instead. The dressing didn’t wow me on its own but was delicious as part of the whole salad. I used chicken breasts and added halved cherry tomatoes and cucumber. I recommend using the chopped almonds, increasing the herbs, and finishing with ground pepper. The herbed carrots were delicious! I did them in ribbons using a peeler and will definitely add to other salads.

Betsy3 years ago

Definitely a light, healthier version of a traditional Cobb. Delicious but a bit labor intensive. My daughter said adding bacon would be a welcome addition.

Susan4 years ago

Made as directed. Delicious and lots of fun to prepare.

Fresh and filling5 years ago

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