recipe
Classic Cobb Salad
by Brava Chef Annie
About this Recipe
A Cobb Salad is a must-have in any home cook's repertoire. Crunchy greens, crispy bacon, chicken, and tomatoes make up the base of this classic dish. A quick vinaigrette adds a welcome punch of flavor to this recipe, which gets its creaminess from crumbled blue cheese, avocado, and eggs. To make, you'll cook the eggs in the Brava to your preferred doneness, and prep the base of the salad while the eggs cook. Hard boiled eggs are most classic here, but feel free to top this salad with soft or medium boiled eggs, too.
Ingredients
- 3.0 count eggs
- 1.0 shallot, thinly sliced
- 1.0 tablespoons dijon mustard
- 1.0 tablespoons red wine vinegar
- ¼ cup plus 2 tablespoons extra virgin olive oil
- 2.0 heads romaine or other crunchy lettuce, chopped
- 2.0 count cooked chicken breasts, cubed or shredded (about 1½ cups)
- 6.0 cooked bacon, chopped into bits
- 1.0 cups cherry tomatoes, halved
- 4.0 crumbled blue cheese
- 1.0 avocado, diced
- 2.0 tablespoons chopped fresh chives
- extra-virgin olive oil
- kosher salt and black pepper
Equipment
Brava Loaf Pan or Brava Muffin Tin
mixing bowls
serving bowl
whisk
Nutrition Information
Allergens: None
Instructions
-
1
Boil eggs
- Select “Classic Cobb Salad” on Brava and follow instructions to boil eggs to your preferred doneness. Hard-boiled is most classic, but any doneness works here, too. While the eggs cook, prepare the dressing.
-
2
Prepare salad dressing
- In mixing bowl, combine shallot, dijon mustard, red wine vinegar, and few pinches of kosher salt. Let sit for several minutes to soften the shallots.
- Slowly whisk in extra virgin olive oil. Set aside.
-
3
Cool & peel eggs
- When Brava notifies you, remove pan and run cold water over eggs to prevent overcooking.
- Submerge in ice water for 5-10 minutes for even easier peeling. Halve the eggs lengthwise, slice into quarters lengthwise, or chop into small pieces, whichever you prefer.
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4
Finish & serve
- In serving bowl, add romaine, chicken, bacon, cherry tomatoes, blue cheese, avocado, and chives. Toss with dressing until evenly coated, top with eggs, freshly cracked black pepper, and serve.