I love the mnemonic device invented to help us remember the ingredients in a Cobb salad - EAT COBB. (Egg, Avocado, Tomato, Chicken, Olives, Bacon, Bleu Cheese.) Eat Cobb? Don't mind if I do! Pile all of those delicious toppings on a bed of romaine, drizzle over some chive vinaigrette, and you've got yourself a filling, healthy, and delicious lunch. Yum!
YIELD: 4 quart-sized salads
- 1 tbsp Dijon mustard
- 1 small clove garlic
- 1 small shallot
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 c red wine vinegar
- 1 tbsp white wine vinegar
- 1/4 c extra-virgin olive oil
- 1/4 c flax oil (or more extra-virgin olive oil)
- 2 tbsp minced fresh chives
- 1 small avocado, quartered, peeled, and sliced
- 2-4 oz cooked chicken
- 2 eggs, hard-boiled, peeled, and quartered
- 2-4 oz bleu cheese, crumbled
- 1/4 c sliced black olives
- 1 c cherry or grape tomatoes, halved
- 2-3 hearts of romaine, shredded
- 4 strips bacon, cooked, crumbled, and cooled
- Make the chive vinaigrette: combine the mustard, garlic, shallot, sugar, salt, pepper, vinegars, and oils in a pint-sized mason jar. Puree and emulsify the dressing using a handheld stick blender. (Alternately, puree and emulsify the dressing ingredients in a blender or mini food processor.) Stir in the chives.
- Pack the salads: add 2 tbsp dressing to each of 4 tall quart-sized containers. (Reserve remaining dressing for another use.) Layer the avocado, chicken, egg, bleu cheese, black olives, tomato, and romaine in the jars. Divide the bacon evenly among 4 snack-size zip-top bags or 2-oz jars for each salad. Refrigerate until serving.
- Enjoy your salad: invert your salad onto a plate or into a bowl. Top with bacon.
TIME-SAVING TIPS: Substitute your favorite prepared herb vinaigrette for the homemade chive vinaigrette. Substitute pre-cooked bacon and hard-boiled eggs for the cooked, crumbled bacon and home-cooked egg.
SPECIAL DIET SWAPS: For a vegetarian salad, substitute your favorite vegetarian chicken substitute for the chicken, and smoked almonds, commercial vegetarian bacon crumbles, or coconut bacon for the cooked, crumbled bacon. This salad is gluten-free and nut-free as-is.
Food styling, photography, and infographics by Robert Campbell.