Cobb Salad And Bacon Buttermilk Dressing Recipes

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COBB SALAD



Cobb Salad image

While the origins of a Cobb salad are still up for debate, what goes into one is fairly absolute: tender chicken breast, tangy tomatoes, perfectly hard-boiled egg and, perhaps most important, crispy bacon. This classic version relies on crumbled blue cheese and ripe avocado for creaminess, rather than a cheese or buttermilk-based dressing, making way for a mustardy shallot vinaigrette. The way each of the ingredients is prepared will depend on personal preference: Are you a chunky, chopped salad kind of person? Or do you prefer your lettuce torn and tomatoes sliced? Here, the torn and sliced approach is taken for a more elegant visual, but feel free to make it your own. It also halves nicely if you're cooking for two.

Provided by Alison Roman

Categories     dinner, lunch, weekday, salads and dressings, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 small shallot, thinly sliced into rings
3 tablespoons red-wine vinegar
Kosher salt and ground pepper
1 tablespoon whole grain or Dijon mustard
3 tablespoons olive oil, plus more as needed
4 large eggs
10 ounces thick-cut bacon (about 8 strips)
12 ounces boneless, skinless chicken breast (about 2 medium breasts)
1 head romaine lettuce, torn into bite-sized pieces or coarsely chopped
6 ounces small to medium tomatoes (about 6), sliced or quartered
1 avocado, thinly sliced or chopped
4 ounces blue cheese, crumbled
3 tablespoons finely chopped chives

Steps:

  • Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
  • Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you're ready to assemble the salad.
  • Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
  • Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium-high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
  • Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
  • Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
  • Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
  • Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 35 grams, Carbohydrate 16 grams, Fat 56 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 1189 milligrams, Sugar 5 grams, TransFat 0 grams

BACON BUTTERMILK DRESSING FOR SPINACH SALAD



Bacon Buttermilk Dressing for Spinach Salad image

This dressing is to die for! Serve on fresh baby spinach or add mushrooms and/or thinly sliced red onion rings. This makes 2 cups of dressing but is easily halved. Adapted from The New Basics Cookbook.

Provided by Cookin-jo

Categories     Salad Dressings

Time 15m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 8

6 slices bacon, diced (add more if you love lots of bacon)
1 cup mayonnaise
1 cup buttermilk
1 green onion, finely chopped
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon paprika

Steps:

  • Saute the bacon until crisp and drain on paper towels. Set aside.
  • Mix together the remaining ingredients, then add the bacon.
  • Refrigerate at least an hour or up to 8 hours, stirring before serving.

Nutrition Facts : Calories 165.1, Fat 14.2, SaturatedFat 3.3, Cholesterol 16.3, Sodium 364.6, Carbohydrate 7.2, Fiber 0.1, Sugar 2.7, Protein 2.7

COBB SALAD WITH BUTTERMILK RANCH DRESSING



Cobb salad with buttermilk ranch dressing image

Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 11

2 Baby Gem lettuces , leaves separated
1 avocado , stoned and sliced
2 plum tomatoes , chopped
3 rashers cooked crispy bacon
140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
2 hard-boiled eggs , chopped into chunks
75ml buttermilk
2 tbsp light mayonnaise
1 tbsp white wine vinegar
1 tbsp chopped dill
½ garlic clove , crushed

Steps:

  • In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 2.5 milligram of sodium

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