Watermelon Cobb Salad {recipe}

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While we’re on the subject of bacon and cheese, let us praise the two least salad-y things in the world that, when artfully arranged on a plate along with avocado and egg, can actually make anything into a “salad.”

Thank you, bacon and blue cheese, for Watermelon Cobb Salad.

Watermelon Cobb Salad

This is essentially an Original Cobb Salad with watermelon replacing the tomatoes because the truth is, I don’t know.

I ate a variation on this salad all summer. I am still eating a variation on this salad, with ever so slight changes in the ingredients that reflect the season as we go along. Obviously, Pumpkin Spice Cobb Salad is about to happen to this world.

serves 2-4

INGREDIENTS

3-4 handfuls of greens (e.g. shredded hearts of Romaine, shredded iceberg, baby kale, wild arugula, any mix…)
handful of Italian flat-leaf parsley
hard boiled eggs, chopped (sliced lengthwise into quarters then each in half is the best size)
1 avocado, diced
about 2 cups diced watermelon
about 1 cup roasted chicken breast, diced
about 1 cup cooked, crumbled bacon
blue cheese crumbles
original Cobb Salad Dressing (see below)
minced shallots and chives
fresh cracked black pepper

DIRECTIONS

Toss the greens with about 2-4 tablespoons of dressing. Place the greens in the bottom of a wide, shallow salad bowl of serving plate.

Arrange the parsley, eggs, avocado, watermelon, chicken, bacon, and blue cheese on top of the greens. Garnish with minced shallots, chopped chives, and fresh cracked black pepper.

Note no.1: You can arrange all the ingredients first and then drizzle everything with the dressing, but that’s a personal preference. I like to taste each of the ingredients naked.

Note no.2: There is no Note no.2. I just want to see if you’re still reading, which you are. Cool. Thanks!

Original Cobb Salad Dressing

This recipe has been re-printed countless times as “The Original” vinaigrette for Cobb Salad.

Shake together:
¼ cup water
¼ cup red wine vinegar
¼ teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
¾ teaspoon freshly ground black pepper
¾ teaspoon Worcestershire sauce
¼ teaspoon dry English mustard
1 small clove garlic
¼ cup olive oil
¾ cup salad oil

Well, I don’t ever leave well enough alone, so I made a slight modification to the above recipe, using all olive oil, partly for the “health” benefit of olive oil like the health benefit of bacon, but mostly because wtf is “salad oil?” In the end, shake the dressing up to your own picky taste.

RESOURCES:

~ parsley and chives from my garden!
~ other produce from Wednesday Santa Monica Farmers’ Market
~ eggs from Lily’s Eggs of Santa Barbara available at the Wednesday Santa Monica or Sunday Hollywood Farmers’ Markets
~ chicken from Puritan Poultry /Marconda’s Meats in Original Farmers Market at Third/Fairfax
~ cheese for a salad I’d usually get from the grocery store but this leftover Blue Cheese from Beverly Hills Cheese Store
~ any and all other groceries from my local Bristol Farms or Whole Foods Market

CLEARLY, I HAVE A COBB SALAD PROBLEM:

~ Original Cobb Salad {recipe}
~ “Corn on the Cobb” Salad {recipe}
~ Salmon Cobb Salad with Poached Wild King Salmon and Smoked Salmon as “bacon” {recipe}

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