Cobb salad with avocados and bacon

Cobb salad with avocados and bacon

This is a recipe that I like very much and the dish will be very tasty.

Source:Dining Chicago » Eat this! Cobb salad, a classic use for avocados and bacon

RB Grille’s seafood Cobb salad.

Prep Time 12 min Cook Time for eggs: 4 min Yield: 2

Cobb salad with avocados and bacon

This is a hearty entrée salad traditionally containing chopped avocado, bacon, tomatoes, hard-boiled egg, Roquefort cheese, and breast of chicken over a variety of greens.

Where it comes from: The legendary Brown Derby restaurant in Hollywood, Calif., originated the salad in the 1930s, named for owner Robert H. Cobb. Stories vary about whether Cobb or his chef first made it and for whom, but eventually, he put it on the menu. It soon became a trend, and the restaurant served some 4 million of them before it closed in 1985.

What to do with it: The chopped ingredients of the Cobb salad are often arranged in attractive patterns for presentation, with the salad tossed just before serving. The Cobb also lends itself to endless variations. These days, any salad containing avocado, bacon, and hard-boiled egg is likely to be called a Cobb. At RB Grille in River North, Chef Christopher McCoy upgrades the salad with lobster, shrimp, and bay scallops.

Original Cobb salad

Ingredients:

1/2 head iceberg lettuce, chopped

1/2 bunch watercress, chopped

1 small bunch chicory, chopped

1/2 head romaine, chopped

2 chicken breasts, boiled, chilled and diced

2 medium-sized tomatoes, peeled and diced

1 avocado, diced

6 strips crisp bacon, finely chopped

3 hard-cooked eggs, chopped

2 tablespoons chopped chives

1/2 cup finely grated imported Roquefort cheese

1 cup red-wine vinaigrette

Place the chopped greens on a platter and arrange the diced chicken, tomatoes and avocado over the top. Sprinkle over the top the chopped bacon, eggs, chives and cheese. Just before serving, mix the salad thoroughly with the dressing. 4 to 6 servings.


RB Grille’s seafood Cobb salad

Author: Chef Christopher McCoy

Avocado vinaigrette:

1/4 cup rice wine vinegar

1 clove garlic, minced

Juice of 1 lemon, freshly squeezed

1/2 teaspoon sugar

Juice of 3/4 navel orange, freshly squeezed

1-1/2 avocados, diced

1/8 teaspoon kosher salt

1/8 teaspoon white pepper

1/4 cup extra virgin olive oil

Seafood:

1 tablespoon olive oil

2 dry-packed bay scallops

2 shrimp



Salad:

1/2 head Boston or Bibb lettuce

1 hard-boiled egg, sliced with an egg slicer

1 Roma tomato, diced, or 4 grape tomatoes

2 slices of cooked bacon, chopped

1/2 avocado, diced

3 segments navel orange (reserved from above), membrane removed

1-ounce lobster knuckle meat, steamed and chilled

1 piece lobster claw, steamed, chilled, and removed from the shell

1 teaspoon sliced green onion

Directions:

Make the vinaigrette: Place all ingredients except the olive oil in a blender and puree until all is incorporated. Turn on high and slowly pour in olive oil until blended. Use as dressing.

Cook the seafood: Heat the oil over high heat in a sauté;pan and cook the scallops to a caramelized brown on each side. Take out of the pan and rest on a towel. Using the same pan, sauté the shrimp until they are cooked through.

Prepare the salad: Place the lettuce on a plate in a cup shape, twisting the leaves to open up. Drizzle 2 tablespoons of the dressing over the lettuce. Place the scallops and shrimp over the dressing, shingle the sliced egg off to the side, and place the tomatoes around the salad.

Layer the lobster knuckle meat over tomatoes, and then the chopped bacon, place oranges spilling off the opposite side of an egg, and finish with diced avocado on top. Garnish with the lobster claw and green onion and drizzle another 2 tablespoons of dressing over the salad. 1 entrée serving.

Thank you and Bon Appetite!Alex

If you like Mackerel Potato Salad you can check this interesting and delicious recipe here: Mackerel Potato Salad Recipe