Summer Cobb Salad

Serves 2-4

The classic Cobb Salad was created by Bob Cobb, owner of the famous Brown Derby Restaurant in Hollywood during the 1930s. 

When grilling, I always cook extra meat for a second meal. I thought a summer Cobb version using barbecued chicken with BBQ sauce would be good, and I was right! The BBQ's sweet and tangy flavors blend really well with the other ingredients and add a fun twist to the salad.

I took a little liberty on a number of ingredients.

• The original salad was made with a classic vinaigrette. I added a bit of thick plain yogurt, which gives the dressing a nice creaminess, and leans towards a "ranch" dressing. 
• Instead of tomato wedges, I charred the cherry tomatoes, which creates a pop of juiciness and BBQ flavor.
• Last, I added quick-picked red onions, which tone down the oniony taste and add a nice tangy pop and hot pink color.
  

Cooking tip:

This salad can be assembled quickly by using the restaurant term “Mis en Place,” which means “everything in its place.” Rather than focusing on one ingredient at a time:

1. Gather all of your ingredients and tools together before you start cooking.
2. Prep all of your ingredients - cube chicken and avocado, peel eggs, make dressing, etc.- and place each prepped ingredient on a parchment-lined cookie sheet. Toss lettuce with a light amount of dressing and place in a serving bowl or platter. Put away everything that you’re done with.
3. Serve by arranging the remaining ingredients artistically on the tossed greens. Drizzle with extra dressing or serve on the side.

Salad Ingredients:

• Two to four chicken breast halves - either bone-in or boneless, grilled or roasted slathered with your favorite BBQ sauce

• One head of romaine lettuce or similar sturdy lettuce of choice, washed and torn into bite-size pieces

• 12 oz - about 1 cup or more cherry tomatoes

• 3 to 4 soft or hard-boiled eggs, peeled

• ½ to 1 avocado, cubed

• 6 to 8 cooked slices of thick bacon roughly chopped

• Blue cheese or Roquefort crumbled and to taste

• Croutons to taste

• Pickled red onions - recipe below and optional

Dressing: You may have extra dressing for other salads.

• 1 Tbls mustard

• 2 Tbls white wine vinegar

• 6 Tbls (¼ cup + 2 Tbls) good quality olive oil

• ¼ cup thick whole milk yogurt, kefir, or sour cream

• 2 tsp *Worcestershire Sauce

• Salt to taste

• Minced (finely chopped) fresh parsley - I think more is better!

To make the salad using all ingredients, follow the order below:

1. Make the Pickled Onions 

Pickled Red Onions:

Use for this salad and others. Add raisins to soften and serve with grilled sweet meat like chicken or pork.

• 1 medium red onion
• ½ tsp fine salt
• 1 to 3 teaspoons honey or to taste 
• ½ to ¾ cups white wine or rice vinegar
• One or two bay leaves (optional)
• One or two star anise or other spices like peppercorns or coriander seeds
•  (optional) A glass canning jar or food storage container
   

1. Bring 2 to 3 cups of water to a boil. 
2. Half the onion from stem to flower and remove the peel. Thinly slice the onion halves into thin half-moons. 
3. Add the onions to a heatproof bowl and carefully pour in the hot water to cover them.
4. Allow to sit for 2 to 3 minutes and allow to drain.
5. To make the pickling marinade, whisk together 1 tablespoon of honey, the salt, and ½ cup of vinegar in a small bowl. 
6. Add the onions to the jar and stir gently to evenly distribute the flavorings. Add vinegar if needed, just until the onions are covered. The onions will be ready in about 30 minutes, but get better as they’ve been pickled for a few hours. Store in the refrigerator. They will keep for a week or so.

2. Broil Cherry tomatoes

1. Turn the oven onto broil and allow it to heat.

2. Place cherry tomatoes on a parchment-lined sheet pan with edges or any broil-proof dish. 

3. Broil cherry tomatoes for no more than 4 or 5 minutes, just until some but not all tomatoes have blistered and blackened. Once cool, they will be soft and a bit jammy.

3. Make the dressing:

Simply whisk all ingredients except parsley well in a bowl to fit. Add parsley to taste and stir. Taste for seasoning and set aside.

To arrange the salad:

1. Toss the lettuce with a small amount of the dressing and place it in a serving bowl or platter.

2. Arrange the remaining ingredients in rows or piles artistically on top of the lettuce. Drizzle with more dressing and serve.

→ You can also prepare the salad ahead of time without the dressing and store it covered in the fridge for several hours. Toss the salad with the dressing at the table and serve.