Ingredients with Measurements:
- 1 head of romaine lettuce, chopped
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1/2 cup of Kalamata olives, pitted and sliced
- 4 oz of feta cheese, crumbled
- 4 hard-boiled eggs, sliced
- 4 slices of cooked bacon, crumbled
- 2 tbsp of fresh oregano, chopped
- 1/4 cup of extra-virgin olive oil
- 2 tbsp of red wine vinegar
- 1 tsp of Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced Kalamata olives.
2. In a separate small mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, chopped fresh oregano, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss well to coat.
4. Divide the salad among four plates.
5. Top each salad with crumbled feta cheese, sliced hard-boiled eggs, and crumbled cooked bacon.
6. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 385
- Fat: 31g
- Carbohydrates: 12g
- Protein: 16g
Substitutions for ingredients:
- You can substitute the romaine lettuce with any other leafy greens such as spinach or arugula.
- You can use any type of vinegar instead of red wine vinegar.
- You can substitute the Kalamata olives with black olives.
- You can use any type of cheese instead of feta cheese.
Variations:
- You can add grilled chicken or shrimp to make it a more substantial meal.
- You can add avocado for extra creaminess.
- You can add roasted red peppers for extra flavor.
Tips and tricks:
- To save time, you can use store-bought hard-boiled eggs and cooked bacon.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- To make it a vegan salad, omit the eggs, bacon, and feta cheese.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad on a large platter for a family-style meal.
- Arrange the ingredients in rows for a more visually appealing presentation.
Garnishes:
- Garnish with fresh oregano leaves or chopped fresh parsley.
Pairings:
- Serve with a side of warm pita bread or garlic bread.
Suggested side dishes:
- Hummus and pita chips
- Tzatziki sauce and sliced vegetables
Troubleshooting advice:
- If the dressing is too tangy, add a little bit of honey to balance out the flavors.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Store any leftover salad in the fridge and consume within 2 days.
Food history:
- The Cobb salad was invented in the 1930s by Robert Cobb, the owner of the famous Hollywood restaurant, The Brown Derby.
Flavor profiles:
- This salad is tangy, salty, and savory with a hint of sweetness from the cherry tomatoes.
Serving suggestions:
- Serve as a light lunch or dinner.
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Region: Greek