I love using leftovers. One of the easiest things to make during the week is a salad. By Wednesday, I often have leftover meats I can use to make a Cobb Salad. Every Sunday I boil a dozen eggs or more to have quick breakfasts, or a protein snack throughout the week. This week worked out as I had leftover chicken and bacon. Feel free to try it with other meats too! I bet Salmon or a Pork Chop would be pretty good as well.
I start with my salad dressing. A Cobb Salad should have a red wine vinegar dressing. Some restaurants serve it with Blue Cheese or Ranch dressing. Feel free to use your own. I created my dressing on a 2-1-1 ratio. 2 parts oil, 1 part acid, 1 part flavour and emulsifier.
I chose olive oil for my oil. Avocado oil would be fantastic too. The acid I split between red wine vinegar and lemon juice. You are likely to notice when you read the recipe (probably not), that I have exceeded the acid ratio by 2 teaspoons. It’s fine trust me. You didn’t notice anyway until I pointed it out. Finally as my flavouring I chose, Worcestershire sauce (side note I love Worcestershire! It’s my go to sauce invented by the gods! or Lea & Perrins whichever), pureed garlic, and mustard (to be my emulsifier).
Throw all the ingredients into a mason jar and shake it. Done! put it in the fridge until you’re ready.
Prep all other ingredients. Start with the vegetables: Chop lettuce (bagged salad is fine), half or quarter cherry tomatoes, dice onions and avocado. Cube cheese into small bites. Chop leftover chicken and crispy bacon, and last but not least quarter the cold hard boiled eggs.
I used aged white cheddar for my cheese because that’s what was in my fridge. Try it with whatever you have; Blue cheese and feta are good alternatives.
You are all ready to assemble your salad. Arrange anyway you would like. Pretty lines are the way to go for that Instagram shot 😉
**Picky Eater Side Note: Making a salad like this for my six year old is out of the question. To feed him I pulled out a handful of lettuce before adding the toppings and added a spoonful of good old Rene’s Caesar Salad Dressing and some Parmesan. He was happy with that.
MID-WEEK Cobb Salad
Recipe written by Nichole Kelly
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serves: 4 people
- Ingredients for Salad Dressing
- 2/3 cup of olive oil
- 1/4 cup of red wine vinegar
- 2TBS of lemon Juice
- 2TBS of yellow mustard
- 2TBS of Worcestershire Sauce
- 1TBS + 1tsp of purred garlic
- 1/2tsp of dried parsley
- 1/4tsp pepper (to taste)
- 1/2tsp of salt (to taste)
- Ingredients for the rest of the salad
- 1 Head of lettuce
- 2-3 pieces of leftover Chicken
- 6 Pieces of leftover crispy bacon
- 1 large avocado
- 5 previously boiled eggs
- 1 Cup of cheddar cheese
- 1 red onion
- 10-15 cherry tomatoes
- Place all ingredients for Salad Dressing in a jar and shake until mixed.
- Prep all other ingredients: Chop lettuce, chicken and bacon. Dice avocado, onions and cheese. Quarter Cherry tomatoes and hard boiled eggs
- assemble salad and top with salad dressing