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I'll be the first to admit I am not reinventing the wheel here - a cobb salad is as old school as it gets. But there is still something to be said about celebrating something that is so simple. So classic. So delicious. This is my take on a cobb salad.
I'll be the first to admit I am not reinventing the wheel here - a cobb salad is as old school as it gets. But there is still something to be said about celebrating something that is so simple. So classic. So delicious. This is my take on a cobb salad.—Lindsay Evans
For the salad:
slices prosciutto, chopped
cups mixed greens (romaine hearts and baby greens)
cooked chicken breasts, cubed or sliced
hard-boiled eggs, peeled and chopped
avocado, peeled, pitted and chopped
cup cherry tomatoes, halved
cup crumbled feta
For the dressing:
juice of 1 lemon
2 to 3
tablespoons red wine vinegar
cup olive oil
teaspoon each sea salt and cracked black pepper
- Heat a large pan over medium heat. Add prosciutto and cook, stirring often, until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and let cool while you are preparing other ingredients.
- Meanwhile, make your dressing. In a medium bowl whisk together lemon juice, vinegar, Dijon, olive oil, salt and pepper until emulsified. Taste and adjust to your liking. Set aside in the fridge until ready to use.
- To assemble salad, on a large flat platter (or in a shallow bowl) combine the baby greens and romaine hearts. Arrange the prosciutto, chicken, eggs, tomatoes, avocado and feta on top of the greens in neat rows. Drizzle salad with dressing and season with salt and pepper.