Cobb Salad

The important thing to remember about this Cobb salad is that the romaine lettuce gets treated differently and with much more care. It needs to be carefully washed, trimmed, drained and stored before cutting, and it should not be chopped into pieces. The whole head can either be cut into 2-3 equal sized cylinders, or the stem end can be cut to unlock the individual whole leaves. It makes for crisper lettuce that is not bruised, and the presentation is more dramatic.

serves 2-3 depending on the size of the head of romaine

• 1 head romaine lettuce; washed, trimmed, drained, but do not chop
• 2 oz high quality blue cheese cheese, cut into tiny wedges
• 1 oz high quality blue cheese, crumbled…add to vinaigrette later
• 4 oz chicken breast, seasoned and grilled or sautéed
• 1 ea fresh local tomato, cut into wedges
• 2-3 slices Italian pancetta, baked or fried to a light crisp
• 1 ea avocado, peeled and sliced
• .75 oz fresh lemon juice, divided
• 1 ea hard cooked egg, peeled and cut into wedges

               
Make a vinaigrette with…

• 1 oz red wine vinegar
• 3.5 oz olive oil
• Salt and pepper to taste

​You can combine these ingredients all together with the vinaigrette and chopped lettuce if you like, but I prefer a more contemporary or deconstructed approach. A Cobb has some many great ingredients that the arrangements and flavor combinations are endless.