WEEKDAYS 1e|12c|p

Melina's Cobb Salad

Melina Frisella
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Servings: 8 to 12
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easy
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1 to 2 hr

Make one of our social media fans delicious Cobb Salad!


  • Ingredients
  • step-by-step directions
Ingredients
Melina’s Cobb Salad
  • Marinated Steak
  • 1 pound flank steak
  • 1 teaspoon Montreal-style steak spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons red wine vinegar
  • 2 cloves garlic (sliced)
  • 4 tablespoons canola oil
Chicken
  • 1 pound chicken tenders, or 2 chicken breasts, diced
  • 1 teaspoon salt
  • 4 cups water
  • 1 Salad Salad clove garlic (sliced)Salad
  • (to serve) mixed greens such as baby greens, with some romaine, frisée, a bit of iceberg, and thinly sliced radicchio (washed, dried well, chopped)
  • 1 cucumber (peeled and sliced)
  • 1 container cocktail size bocconcini (drained and cut in half)
  • 1 can sweet corn (well drained)
  • 1 can pitted black olives (rinsed and well drained)
  • 1 1/2 cups heirloom tomatoes (sliced in half)
  • 1 jar marinated artichokes (well drained)
  • 4 ounces feta cheese (diced)
  • 10 slices bacon (cooked, drained and chopped)
  • 4 ounces monterey jack or gouda cheese (diced)
Simple Blue Cheese Dressing (Light Version)
  • 1/2 cup light mayonnaise
  • 4 ounces blue cheese
  • 1/3 cup 2 percent milk
  • 1/8 teaspoon salt
  • freshly cracked ground black pepper (to taste)
  • Classic Italian Dressing
  • 2 tablespoons red wine vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Directions
  • For the Flank Steak: pound the flank steak in between two pieces of plastic wrap so that it is even, to ensure that it cooks the same all the way through. It also tenderizes the meat.
  • Put the meat in a large, sealable, plastic bag. Add all the marinade ingredients into the bag.  Seal the bag, and swish the marinade around.  Set it in the fridge for at least 2 hours (up to 8 hours.)
  • Sear the flank steak, preferably on a ridged pan, for 4 to 5 minutes on each side (depending on the thickness or desired doneness) on medium high heat. Transfer the flank steak on a wood cutting board and let rest, tented, with a piece of tin foil for 5 minutes. Thinly slice the flank steak, on a diagonal, across the grain and place on a plate. Cover and refrigerate until ready to use. (Tip: I make mine in the morning so it’s ready to go when I need to serve it.)
  • For the Chicken: in a medium pot, add water, salt, and garlic, and bring to a boil.  Dice chicken tenders (or breasts,) and add to the pot.  Turn off the heat, cover with a lid, and leave them there for 8 to 9 minutes.
  • Remove chicken from pot with a slotted spoon, cover, and place in the fridge until ready to assemble the salad. This method really keeps the chicken super moist.
  • For the Salad: place all the lettuce on a large tray and top with the steak, chicken, cheeses, marinated artichokes, and all the vegetables, lining them up in rows. Place the bacon on a separate plate and serve on the side.
  • Serve two or three salad dressings on the side. Serve with homemade Italian dressing and a blue cheese dressing.
  • For the Blue Cheese Dressing: mix all the ingredients in a food processor and blend until smooth. Depending on the type or brand of blue cheese, I always taste to adjust the seasoning. Sometimes, you may need to add a touch more mayonnaise and or milk.
  • For the Classic Italian Dressing: mix all the ingredients in a small jar, shake and transfer to a serving container. Adjust seasoning according to taste.
  • Tips:
    - For the kids in my family I make a separate Italian dressing but just add one tablespoon of honey and they love the little sweetness and end up eating lots of this salad.
    - The whole salad can be assembled up to one hour in advance.  Cover well and keep in the fridge until ready to serve.

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