By CountryLady on March 19, 2003
Photo by Chicagoland Chef du Jour
Photo by Chicagoland Chef du Jour
"The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California. This version comes from Michael Bonacini who owns a restaurant in Toronto, Canada...is a chef on the Food Network and a regular guest on my favourite talk show. You can use goat's cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp."
Serving Size: 1 (605 g)
Servings Per Recipe: 4
"Stumbled across this recipe while looking for a different way to use up the cooked chicken in my freezer. Followed the recipe exactly and mixing some of the dressing into the chicken was a very clever touch. I put goat cheese on my salad, and DH used roquefort. Will make this again, especially on a hot summer evening."
"I hate chopping up stuff and I hate making salads........ however, this was made by request for my FAB husband's 60th birthday. He's worth it!!!!! ;^P I perused many recipes and decided, this was it. The only change made was not adding water to the dressing and no chives. I subbed green onions. I love the flavor of the dressing. I will keep the dressing recipe on had as an everyday one. I thought it was simply divine! I used a combination of Romaine, iceberg and spring greens. Thanks a bunch CountryLady for sharing this delish recipe."
"Wow! I could eat this salad every day! I know I will, for the next week or so...;-). I was going to scale it down to 1 serving but now I'm glad I didn't. I will use this dressing for all kinds of salads. Even though my version of this dish was super simplified (iceberg, tomato, turkey breast, blue cheese), it was extremely satisfying. Hands down, this is the best salad/dressing I've ever made at home so far. The only change I made was to reduce the salad (safflower) oil to 1/4 of a cup since I don't like too much oil in the dressing. It was perfect! Thank you."
"Delicious! I used prepackaged spring mix for the greens and went with goat cheese to top it off. The dressing was mixed in the Vita-Mix. This made a wonderful light meal served with whole grain flat bead. Something I am sure to make again."
"I made everything as directed, minus the watercress(husband doesn't like it). We loved it, especially my cobb salad-loving hubby. The dressing was new and different and I preferred it over anything store bought. Thanks!"
"Excellent salad CL! I used all romaine lettuce, and a sliced red onion in place of chives, also I subbed feta cheese for the Roquefort, and increased the sugar in the dressing, otherwise made as stated, we really enjoyed this! thanks for sharing!...Kitten:)"
"beautiful, likes like a picture and very tasty"
"Great salad and loved all the flavors together. Tried to get a little of everything in each bite.
Only had romaine and spinach so used those for the greens. Never had an avocado in a cobb salad before and liked it."
"FABULOUS! Can't wait to make it again! The only thing I did different was use box lettuce instead of the mix suggested. The dressing is to die for - must try. We added leftover corn as well."
"This dressing is amazing!"
"Classic cobb salad flavor!! Thanks!!"
"I loved the mixed of veggies, but not too crazy about the dressing. Next time, I'll use a basic italian dressing. Thank you for the posting."
"Made on a hot summer nite. Used Feta cheese, but will use blue next time. My family loved it."
"Used only iceberg and Romaine and bleu cheese instead of Roquefort. Ate leftovers for lunch the next day - still delicious. Made another batch of the dressing for future salads."
"Very good salad. I used it as a side instead of main course, which means I did not put the chicken in, but I used everything else. We ate it with grilled sirloin steak. I halved the recipe for 3 of us using it as a side. I am sure it would be great with the chicken as a main course also! Even my 14 year old son said it was good - and he doesn't eat much salad."