Cobb Salad

19 Jun

Made this salad for Father’s day brunch. It is all about assembly and presentation. Not only are the rows pretty- but they allow people to only take the ingredients they like. Eggs are on the side- b/c pops things they are yucky. Served this as side salad for 5… and scaled down some of the ingredients below (half pint of tomatoes, 4 hb eggs)- but if you are serving for a big party- by all means, do it all. Saw this recipe on Chuck’s Day Off. He is so dreamy.  Oh- and the dressing is awesome- could use for anything.

And by the way- if you didn’t get the memo already– it’s Cold-Brewed Ice Coffee season!

A Chuck Hughes recipe.

8 slices thick-cut bacon, cubed [used regular bacon
2 cups watercress
6 hard-boiled eggs, peeled sliced [boil water, submerge eggs for 11 mins. remove to cold water bath to cool]
2 avocados, pitted, peeled and cubed
2 tomatoes, cubed [subbed pint cherry tomatoes]
1 head iceberg lettuce, cut into wedges [used boston lettuce]
salt and fresh ground pepper

2 hard-boiled egg yolks
1 tablespoon dijon mustard
1 tablespoon pure maple syrup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire, sauce
1/2 cup olive oil
2 tablespoons finely chopped fresh chives
salt and freshly ground pepper

For salad:
Skillet Method: Cook the bacon in a large skillet over med heat until crisp, about 10 minutes.
OR the Oven Method: line a rimmed baking sheet w. foil. Lay bacon. Put in cold oven. turn on and cook 17-20 minutes.
Transfer to paper towels to

For dressing:
Bowl method: In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary- [was not necessary for me]. Whisk in the chives. Season with salt and pepper.
OR my Jar Method: Do egg/mustard paste as above. Add maple, vinegar and worestershire- mix w. fork. Add oil. Put lid on and shake vigoursly. Then fork mix in salt/pepper/chives.

To serve, drizzle the dressing over the salad [or serve on side].


2 Responses to “Cobb Salad”

  1. Reed June 19, 2012 at 10:38 am #

    Perfectly executed hard boiled eggs! Bee eau tee fil!


  1. Salad Dressings « Snacko Backo - July 17, 2012

    […] & Baker dressing Ina’s red wine vinagrette Chuck’s chopped salad dressing […]

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