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Cobb Salad

Name: Cobb Salad
Total time: 30 min
Yield: 3 servings
Ingredients: Baby greens 1 handful; Tomato 1; Avocado 1; Boiled egg 2; Canned corn 1 can; Black olives 10-15 pcs; Sliced almonds 1 handful; Mozzarella cheese 1 handful; Bacon 3 slices; Plain yogurt 1 tub; Mayonnaise 3 Tbsp; lemon juice 2 tbsp; Honey 1 tbsp; Parsley 1 tsp; Salt 1/2 tsp; Black pepper A pinch

Cobb Salad lines up bacon, avocado, tomato, boiled egg, corn, black olives, sliced almonds, and mozzarella cheese in neat rows over crisp baby greens, finished with a honey-lemon yogurt dressing. It's said to have originated when a Hollywood restaurant chef gathered up whatever was left in the fridge to whip up a quick salad for a regular customer named Bob Cobb, and the dish was later named after him. Dicing every ingredient to about the size of a corn kernel makes the rows look especially neat.

Servings3 servings

Cook timeUnder 30 min

DifficultyBeginner

Ingredients

Salad

Baby greens1 handful
Tomato1
Avocado1
Boiled egg2
Canned corn1 can
Black olives10-15 pcs
Sliced almonds1 handful
Mozzarella cheese1 handful
Bacon3 slices

Yogurt Dressing

Plain yogurt1 tub
Mayonnaise3 Tbsp
lemon juice2 tbsp
Honey1 tbsp
Parsley1 tsp
Salt1/2 tsp
Black pepperA pinch

Directions

1
For the dressing, just put all the measured ingredients in a bowl and mix. Add 1/2 teaspoon of salt, three pinches of pepper, and sprinkle the parsley evenly for a nice look.
2
This makes enough dressing for about two servings. Store it in the fridge and it will keep for about a week.
3
Rinse the greens well under running water, soak them in cold water until they perk up and look fresh, then drain in a colander.
4
Drain the corn in a colander as well.
5
Pan-fry the bacon without oil until crispy, blot off the excess fat with a paper towel, and cut it to match the size of the other ingredients.
6
It's best to remove the seeds from the tomato. Then dice it.
7
Prepare the boiled egg as well,
8
and cut the black olives to match the size too.
9
Next, it's time to prepare the avocado.
10
Cut around the pit with a knife, then hold both halves and twist to separate them easily.
11
Pop the pit out by tapping it with the knife blade.
12
You can peel it and slice it, or score the flesh inside the skin with a knife and scoop it out with a spoon, as I did.
13
With just a bit of prep work, all the ingredients are now ready.
14
A round, wide plate is ideal. Arrange the ingredients in rows, keeping the colors in mind, and it's done.

Tips

Dice all the salad ingredients to roughly the size of a corn kernel so they look neat and even together.

#Salad#Cobb Salad