New Basic Cobb Salad

Name: New Basic Cobb Salad
Yield: 4 portions
Ingredients: 5 cloves garlic; 3 tablespoons white wine tarragon or rosemary vinegar; 3 tablespoons white wine tarragon or rosemary vinegar; 1 teaspoon Dijon mustard; 5 sprigs thyme; 1 lemon; 1 large head salad greens (romaine, chicory, or red leaf lettuce); 1 whole chicken breast (about 1½ pounds), well rinsed and patted dry; 4 hard-cooked eggs, cut into ½-inch squares; 4 tomatoes, peeled, seeded, and cut into ½-inch dice; ½ pound blue cheese, crumbled into large pieces; 2 avocados, peeled and cut into ½-inch pieces; 3 tablespoons safflower oil; 3 tablespoons walnut oil; Freshly ground black pepper, to taste; ½ teaspoon salt; ½ cup white wine; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon peppercorns; Salt to taste; 1 pound bacon, cooked and broken into large pieces; 1 cup cut-up scallions (½-inch slices)

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Created by Robert Cobb at Hollywood’s Brown Derby Restaurant in 1936, this salad of boiled eggs, bacon, blue cheese, tomatoes, and chicken is often layered. We chose to make it in the shape of a star, because we think Mr. Cobb has earned one!

Ingredients

VINAIGRETTE
5 cloves garlic
3 tablespoons white wine tarragon or rosemary vinegar

Gluten-free

Method

Prepare the vinaigrette: Smash the garlic cloves with the blade of a large knife, and peel them. Combine the vinegar and mustard in a medium-size bowl, and whisk well. Slowly add the oils, whisking constantly. Add the garlic, salt, pepper, and thyme.
In a large saucepan, combine the wine, salt, peppercorns, juice of half the lemon, and thyme. Add the chicken br