I used to always say that The Local made the best cobb salad until they kept on changing it around and now I hesitate to order it because I never know what I’m going to get. So time to make it myself!
Serves 1
Ingredients:
Enough lettuce for one person. I prefer chopped romaine.
3 rashers of bacon
1/2 cooked chicken breast, chopped into large chunks
1/2 ripe avocado sliced
4 cherry tomatoes cut in half
1 hard boiled egg, cut into quarters
1/4 cup crumbled blue cheese, feta works well too
1 garlic clove, crushed
1.5 Tblsp Dijon mustard
1.5 Tblsp Cider Vinegar
Splash of Worcestershire sauce
Pepper
Step 1:
Heat a skillet to medium-high and fry the bacon until crisp. Remove the bacon from the skillet but save the bacon fat. Turn off the heat. Add the crushed garlic to the bacon fat while it’s still hot.
Chop the bacon.
Step 2:
Add Dijon mustard to the bacon fat as well as some fresh ground pepper, cider vinegar, and Worcestershire sauce. Wisk until combined.
Put chopped romaine in a large serving bowl and drizzle with warm bacon dressing. Lightly toss.
Step 3:
Add remaining ingredients to the romaine and serve.
This isn’t the lowest calorie salad in the world but it sure is delicious and it’s packed with protein!
