This Cobb Salad Recipe is not only incredibly delicious and easy to make, it’s gorgeous, too!
One of the things I often hear when talking to people about cooking is “Oh, I could never do what you do.” Which always strikes me, because either I don’t think highly enough of what I do or they think too low of what they’re capable of.
It’s probably somewhere in the middle.
The one thing I do know is that presentation plays a major part in a great dish. Take this cobb salad recipe, for example. There are no special or exotic ingredients in it, it’s just your run-of-the-mill cobb salad recipe. But it looks like a salad you’d be served in a five star restaurant.
You don’t need any special equipment to achieve it. You can purchase food rings – the ones I own work really well and they’re fairly inexpensive – but I’ve been told that a can with both ends removed will do the same thing. A few things to keep in mind when stacking your salads:
- Think about the colors and textures of each layer. I chose vibrant red tomatoes for the first layer in this cobb salad recipe to contrast with the color of the plate.
- Decide what layer will look best on the top. I could have easily switched the avocado and bacon layers, but I like the bright green on the very top. It ties in the green from the lettuce layer above the tomatoes. The texture is also important. I chose to dice the avocado because I liked the chunky look for our casual lunch, but thinly sliced and fanned over the top would add an elegant touch.
- Adding a small amount of dressing to certain foods will help them “stick” better. I did this with the lettuce and not one piece fell out.
- Use a large enough plate so that when the stack falls there’s room for the food. The plate I used for this cobb salad recipe is actually a bit too small, but the photographer side of me really wanted that particular plate!
- Tamper each layer as you go. Pressing the food into compact layers will ensure it stays together.
- Be sure to lift the ring straight up when removing it.
- Have fun with it! What’s the worst that could happen? It’s just dinner.
Here’s an example of another salad made using this technique: Tarragon Lemon Salad with Fresh Crab and Avocado
- 12 very large cherry tomatoes, sliced
- 1 1/2 cups chopped romaine lettuce
- 1 1/2 cups cooked, diced rotisserie chicken
- 4 hard-boiled eggs, diced
- 1/2 cup blue cheese crumbles
- 1 cup crumbled bacon
- 2 avocados, diced
- 1 cup good-quality mayonnaise
- 1 cup sour cream
- 4 oz blue cheese, crumbled
- a few dashes worcestershire sauce
- 3/4 t kosher salt
- freshly ground black pepper
- Make the dressing: Mix together mayo, sour cream, 4 oz. blue cheese crumbles, worcestershire, kosher salt and pepper. Place in fridge for at least an hour to let flavors meld.
- Place a ring onto a plate and add the ingredients in the order listed above (divide amounts for four salads). Mix a tablespoon of dressing with the lettuce before layering to ensure that it stays in place.
- Tamper layers after each addition. Use some pressure but don’t press so hard that ingredients lose their shape. Carefully remove ring, garnish and serve immediately.