Cobb Salad with a parsley and coriander dressing
Cobb Salad with a parsley and coriander dressing

This is one the simplest salads to put together, if you have good knife skills. The first time I ate a Cobb salad was at Hard Rock Cafe. When the plate came to our table it was the amazing array of colours that threw me off guard, each ingredient forming a perfect line as it lay against each other, beckoning me to throw in the dressings and mix it all up. Food can’t be linear, at least not for me!

The Cobb is basically an abundance of greens, meats and veggies and cheese. You can throw in all the veggies of your choice, as long as they are crunchy. Classically the Cobb includes iceberg lettuce, Romaine lettuce, tomato, crisp bacon, grilled chicken, hard-boiled eggs, avocado, chives, black olives, Roquefort cheese and a red wine vinaigrette. I have however broken all the basic rules. I had no avocado or bacon. And didn’t manage to buy Roquefort cheese, I’ve used Feta instead. Also I’ve used a parsley and coriander dressing, to cool off my digestive system and make it diabetic friendly. :)

Time taken: 1 hour

Preparation and marination time: 30 minutes

Cooking time: 30 minutes 

Serves: 2 

Skill Level: Basic 

Equipment needed: Sharp knife, Skillet, food processor and a bottle to mix your dressing

Cobb Salad: The right way to line up the greens and meats
Cobb Salad: The right way to line up the greens and meats. (I can never do this, it’s too many straight lines for me, have thus used a friend’s creation that’s been made with eggs, boiled chicken, bacon, corn, scallions, tomato and cheese on a bed of lettuce)

Ingredients:

For the salad:

  • 1 head of iceberg lettuce
  • 1 bunch Romaine lettuce
  • 10-12 cherry tomatoes 
  • 100 grams corn, boiled
  • 1 breast of chicken
  • 2-3 springs of green onion
  • 1 tablespoon of yoghurt
  • 1 teaspoon ginger-garlic paste
  • 2 hard-boiled eggs
  • 1 head broccoli, boiled
  • 2 tablespoons chives
  • 100 grams of Feta or Roquefort cheese
  • 1 tablespoon olive oil

You can also add:

  • 1 avocado
  • 2 tablespoons of black olives
  • Crispy fried bacon

For the dressing:

  • 1/4 cup low-fat mayonnaise (you can use the mayo of your choice)
  • 1/4 cup greek yoghurt
  • 1/4 cup cilantro, chopped
  • 1/4 cup parsley, chopped
  • 1 clove garlic, grated
  • 3 tablespoons lime juice
  • Salt, cracked pepper and paprika to taste

Method:

For the dressing:

1. Blend the mayonnaise, yoghurt, garlic with half the cilantro and parsley.

2. Remove and store in an air tight container. Add the remaining ingredients and mix well. Store in a cold place.

For the chicken: 

1. Chop all the chicken into strips. Marinate it in the yoghurt and ginger garlic paste for 30 minutes.

2. Chop the green onions or scallions into inch-large pieces.

3. In a skillet add the olive oil. When hot, add the marinated strips of chicken and cook till it is tender. Add the salt and pepper and the chopped green onions. Cook for a minute. Keep aside.

For the salad: 

Line up the veggies for a Cobb Salad
Line up the veggies for a Cobb Salad

1. Layer the serving dish or plate with the lettuce. (Take the largest you have around. I fell short of space. Also this can be plated in individual dinner plates, will add to the WOW effect.

2. Dice the vegetables and start plating them in a large dish.

3. Chop the eggs and feta and plate it up next to the chicken and other veggies.

4. Serve with the dressing. And a slice of lime.

Serve with:

Baked Mushrooms

The top needs to be crisp and brown. Or the mushroom will taste soggy!

and

Crispy Potato Bake with Cheese

Crispy Potatoes with a cheesy top

 

Leave a Reply

Your email address will not be published. Required fields are marked *