Cobb salad with olive oil

Classic Cobb Salad with Olive Oil and Blue Cheese Dressing

Hearty main salads are especially delicious for lunch or dinner. The salad components are classic and consist of all the delicious ingredients known for a good Cobb salad. The blue cheese dressing is a bit different, replacing most creamy ingredients (mayonnaise, buttermilk, etc.) with medium-strength extra virgin Picual olive oil, with delicious results.

EVOO is a great substitute for traditionally creamy ingredients in salad dressing recipes. The richness of the oil and the nuanced flavors create a surprising creaminess, especially when paired with a softer cheese like Gorgonzola.

This olive oil and blue cheese dressing will keep well refrigerated for over a week. Since olive oil can solidify slightly when refrigerated, it’s best to let the dressing rest at room temperature for a few minutes before serving.

• Difficulty: Easy
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 0 minutes

Cobb salads are very hearty salads with tons of vegetables and protein. We kept this recipe close to the original and used romaine lettuce, bacon, herb-roasted eggs, chicken, avocado, and tomatoes. Instead of topping the salad with blue cheese, we used this original ingredient as the main ingredient in the salad dressing.

Olive oil for salad

• 1/2 cup soft blue cheese, such as B. Gorgonzola
• 1/4 cup Champagne vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 3/4 cup medium extra virgin olive oil
• 1 clove each peeled garlic
• A pinch of crushed red pepper flakes
• Salt and pepper to taste

1. 8 cups romaine lettuce, chopped
2. 8 slices bacon, cooked and chopped
3. 4 eggs each, hard-boiled, peeled and halved
4. 4 cups Roasted or cooked chicken, pulled or chopped
5. 2 avocados each, peeled and sliced
6. 2 cups cherry tomatoes, halved

For the dressing, combine blue cheese, vinegar, mustard, honey, sour cream, olive oil, garlic, and crushed red pepper flakes in the bowl of a food processor and process until smooth. With the food processor running, slowly add the olive oil and process until well blended. Season with salt and pepper to taste and refrigerate until ready to serve.

Divide the salad among serving bowls and top with bacon, eggs, chicken, avocado, and tomatoes. Either drizzle with dressing or serve with the dressing as a side dish.