Cobb Salad Recipe Downshiftology Cobb salad dressing: combine red wine vinegar, dijon mustard, grated garlic and dried oregano in a small food processor or bowl and whisk or mix to combine. in a slow and steady stream, add olive oil and blend until emulsified. this can also be done in a mini food processor. set aside until ready to use. Make the red wine vinaigrette. whisk 1 2 cup olive oil, 3 tablespoons red wine vinegar, 1 tablespoon dijon mustard, 2 cloves minced garlic, 1 tablespoon dried oregano, 1 2 teaspoon kosher salt, 1 4 teaspoon freshly ground black pepper together in a medium bowl. alternatively, place all the ingredients in a jar, seal, and shake to combine.
Cobb Salad Recipe Downshiftology Place the lettuce in a large bowl or on a large platter. arrange the chicken, bacon, hard boiled eggs, tomatoes, avocado slices, and crumbled cheese in lines over the greens. garnish with chives and season with salt and pepper, to taste. in a small bowl whisk together the olive oil, vinegar, garlic, honey, mustard, salt, and pepper. Preheat the oven to 425°f. place the bacon on a baking sheet lined with foil. once the oven is preheated, cook the bacon for 15 20 minutes, until cooked and crispy. crumble or chop into pieces once cooked. as the bacon cooks, in a small bowl, mix together the paprika, garlic powder, salt and pepper. Cook for 2 minutes until golden, turn and cook the other side for 1 1 2 minutes until golden. drain on paper towels. once cool and crisp, chop into 1.5cm 0.6" pieces. assemble: spread lettuce on a large platter. arrange the ingredients on top in the cobb salad signature neat rows: egg, bacon, avocado, tomato and chicken. In a medium nonstick skillet over medium heat, cook the bacon. stir occasionally until crisp, 6 to 8 minutes. use a slotted spoon to transfer the bacon to a paper towel lined plate to drain, leaving the fat in the pan. season the chicken with the salt and add to the bacon fat in a single layer.
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