Doesn't that just look the yummiest? So perfect for summer, too.
Here's what I use:
- Cooked Chicken (I've used boneless, skinless breasts leftover from the grill. This time I had popcorn chicken in the freezer, so I baked it in the morning when it was cooler and put it in the fridge for later.)
- Hard Boiled Egg
- Bacon (These are the real bacon pieces you get in the salad aisle, but I've used real bacon.)
- Tomato
- Bleu Cheese Crumbles (If you really dislike blue cheese, you could substitute cheddar crumbles or whatever you like. But if you haven't tried bleu cheese, you really should. I didn't until a few years ago, but I love it.)
- Avocado (Would be great, but I don't ever have them at home.)
- Shredded Lettuce (We buy it bagged, on the top shelf of the prepared salads in the produce section. You could also get a head of lettuce and cut it yourself.)
The big thing with a Cobb Salad is to chop everything finely. That's your biggest time sucker here. I do all the prep in the morning or the night before, and put it in bowls in the fridge until dinner time. Then just pull it all out and let everyone make their own salad. There's also something to be said for how I have it arranged above. It just looks pretty and presenting it in rows like that just turns it into a dinner rather than just a salad. I always serve it with some kind of cracker.
The night I made this, I also made these:
Hey, if you're getting ready to go on vacation and already you're boiling eggs, might as well boil a bunch, huh? And if I do say so myself, that is a mighty fine photo of some deviled eggs.
My mom swears that if you use a pin to poke a hole in the egg shell before boiling, they peel easier. I have yet to figure out how to get the pin through the shell. Talent I didn't inherit, I guess.
After they were boiled, peeled, and halved, I put the yolks in a small bowl. I'm not a huge fan of mayo, so I first added some spicy mustard, salt and pepper and a couple of tablespoons of pickle juice. Then I added only enough mustard to hold it all together. I like it thick, and the end result was full of flavor. I don't know why I don't make these more often.
That's it for this week's recipe share. I'll be back Monday with what I'm hoping is a bunch of fun photos and stories!
