What makes it a Cobb salad?

Hearty and filling a Cobb salad is filled with lots of protein and crunchy vegetables. Fresh crunchy lettuce, chicken, pickled shallots, cucumbers, tomatoes, avocado, hard-boiled eggs, blue cheese, and bacon drizzled with cobb dressing.

Who invented the Cobb salad?

In 1937 Bob Cobb owned a restaurant called the Brown Derby in Hollywood California. He created this inspired salad late one night while rummaging around for something to eat in the restaurant kitchen, using all the leftover prepped food from the day's menu. It was an instant hit on the menu.

Can Cobb salad be made vegan?

Yes! Use tofu or beans like garbanzo or kidney beans for plant protein. Leave out the eggs. Use crumbled vegan cheese or leave it off and add toasted nuts or seeds instead, or extra avocado. Use coconut bacon or other vegan bacon like tempeh or tofu. The dressing is vegan!

Cobb Salad

Description

Cobb Salad is a perfect meal for warm weather days. A fresh, crunchy, and delicious protein rich dinner with a flavorful red wine vinaigrette. Vegan adaptable.

Ingredients

Units Scale

Cobb Salad Dressing

1/4 cup red wine vinegar
2 garlic cloves, minced or pressed
2 teaspoons Dijon mustard
1 tablespoon fresh oregano (1 teaspoon dried)
1 teaspoon fresh chives, optional
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil

Salad

1 large romaine lettuce, cleaned & chopped
12 ounces of cooked chicken breast, cut or torn into bite-sized pieces. (Use grilled chicken, baked chicken or poached chicken; or grilled tofu, or baked tofu, or chickpeas or kidney beans)
6 ounces tomatoes, chopped (about 1 1/2 cups)
1 medium cucumber, chopped
1/2 cup pickled shallots
1 avocado, sliced
4 ounces blue cheese, crumbled
4 hard-boiled eggs, peeled and sliced
1/2 cup coconut bacon (see notes)
1 tablespoon chopped chives for garnish plus fresh oregano if desired
optional: a handful of microgreens ( radish sprouts are nice) or watercress, chopped

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Instructions

Make the Pickled Shallots– if using. These can be made ahead, or sub-pickled onions.
Dressing: Whisk together the red wine vinegar, minced garlic, dijon, oregano, chives, salt, and pepper. Drizzle olive oil in slowly, emulsifying with the vinegar mixture.
Assemble the salad: by tossing the lettuce with a little dressing. Place the dressed greens in individual bowls or one shallow platter. Layer on ingredients: watercress, chicken (or other protein), tomatoes, cucumber, shallots, avocado, blue cheese and boiled eggs. Drizzle with more dressing and sprinkle with bacon, fresh chives, fresh oregano, microgreens, and fresh ground pepper.
Serve with the leftover dressing on the table so everyone can add more if desired. Most likely, you will have some leftovers (will keep up to 1 week in the fridge).

Notes

We love coconut bacon on just about everything. But of course go with what you love whether it be real bacon, turkey bacon, tempeh bacon or vegan bacon!

How to make Coconut Bacon: 1 cup wide raw coconut flakes, 1 tablespoon smoked soy sauce (or soy sauce or braggs + 1/4 teaspoon liquid smoke), 1 teaspoon maple syrup (Optional: 1/4 teaspoon smoked paprika, 1/4 teaspoon black pepper). Mix together until coconut is completely coated. Bake in preheated oven at 325 F for about 6-9 minutes or until golden. It will crisp up as it cools.

For easier prep, make the pickled shallots, grilled chicken and dressing a day or two ahead.

Nutrition

Serving Size: Large Entree Salad
Calories: 461
Sugar: 6 g
Sodium: 635.8 mg
Fat: 36.8 g
Saturated Fat: 9.4 g
Carbohydrates: 19.6 g
Fiber: 9.4 g
Protein: 17.8 g
Cholesterol: 31.6 mg