Chopped Cobb Salad
I’ve made Cobb salads before and I’ve liked them just fine. But when I was at Vinaigrette in Santa Fe not long ago, I ordered a chopped version, and fell in love with the Cobb all over again. It had me at first crunch — each bite had a bit of crispy bacon, bleu cheese, egg and lettuce — and was satisfying in a new way.
So I decided to make my own, using a simple vinaigrette and the rest of the classic Cobb ingredients (except turkey or chicken — which I realized later I forgot, plus avocado, which I would’ve used but I didn’t have one on hand)…hmm, without two of the salad’s key ingredients, maybe it’s a demi-Cobb?
Call it what you will, this salad’s delicious. It’s also a satisfying and light dinner for the in-between, sometimes cool and sometimes warm days ahead.
Chopped Cobb Salad
Makes 2 dinner-size salads
- 3 eggs
- 5 pieces of thick-cut bacon
- 2 heads of Romaine lettuce (the ones in the 3-pack)
- 1 pint of cherry tomatoes, chopped in small pieces
- 2 ounces of blue cheese crumbles (I like Point Reyes in the U.S.)
- E-Z French vinaigrette
1. Put the eggs in a saucepan, cover with water, cover with your lid and put onto boil. When it boils, turn down to a simmer and set your timer for 10 minutes. Pour out the water and rinse with cold water until the eggs are cool enough to handle — then chop into small bits.
2. While the eggs are cooking, fry your bacon until it’s crispy and let it drain on paper towels. Chop into small pieces and set this aside.
3. Chop your heads of romaine into 1/4-inch slivers and put all of it in a bowl. It’ll look like a lot — but don’t worry, it’s just salad! Toss the tomatoes on top of this, the eggs, bacon, and bleu cheese crumbles. Drizzle some of the E-Z French Vinaigrette on top, toss, and divide between two plates for dinner; four for a side.
