Chopped Cobb Salad

From Cook's Country | June/July 2008

Why this recipe works:

Our Chopped Cobb Salad recipe comes together quickly with an easy vinaigrette and flavorful ingredients. One of the first keys was how to treat the eggs: We didn’t boil them. After countless tests, the test kitchen found it best to cover the eggs with an inch of water, bring to a boil, cover,… read more

Our Chopped Cobb Salad recipe comes together quickly with an easy vinaigrette and flavorful ingredients. One of the first keys was how to treat the eggs: We didn’t boil them. After countless tests, the test kitchen found it best to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat. After 10 minutes, we drained the eggs and cooled them in ice water. The gentle heat perfectly cooked the eggs—not a chance of the green tinge or unpleasant smell. Avocados are at their creamy best when they are purple-black (not green) and yield slightly when gently squeezed. For our Chopped Cobb Salad recipe, we avoided avocados that were overly mushy or bruised or flat in spots or had skin that seemed loose. For maximum flavor, we cubed the raw chicken and sautéed it in the rendered bacon fat. To ensure blue cheese flavor in every bite of the Cobb salad, we pureed half of the cheese right into the vinaigrette.

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Serves 4

Use our quick and foolproof recipe for hard-cooked eggs.

Ingredients

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