3 tablespoons of white-wine vinegar
2 tablespoons of finely minced shallot
1 tablespoon of Dijon mustard
1/4 teaspoon of salt
1 teaspoon of ground pepper
3 tablespoons of olive oil
10 cups of mixed salad greens
1/2 pound of shredded cooked chicken breast (1 large breast half)
2 eggs, hard-boiled, peeled and chopped
2 strips of bacon, cooked and crumbled
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
1/2 cup of crumbled blue cheese (optional)
A popular restaurant creation!
This version serves four.
The Salad Chef presents ...
Cobb Salad
at The Fatted Café
| Back Home | The Dinner Menu | More Salads |
Guard Cat on Duty
Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine.
Whisk in oil until combined. Place salad greens in a large bowl. Add half of
the dressing and toss to coat.

Divide salad greens among 4 plates. Arrange equal portions of chicken, egg,
bacon, tomatoes, cucumber, avocado and blue cheese (if using) on top of the
lettuce. Drizzle each salad with the remaining dressing.