Who doesn't love a classic? Salads are the most typical you can get for lunch and the Cobb Salad happens to be a popular one, perfect to complete our Lunch Recipe series. Thanks to Box Appetit for sharing several products with us to pair with each of our recipes. Would it be wrong to say that I saved the best for last? All the toppings make it a great source of fiber, protein and other great stuff keeping you satisfied and fuller longer. This recipe is also perfect for summer. A Cobb Salad is traditionally made with four types of greens: iceberg lettuce, watercress, endives and Romaine lettuce, tomato, bacon, chicken, hard-boiled egg, avocado, chives, blue cheese and a red-wine vinaigrette. I have yet to meet a recipe I couldn't customize though and this one is no exception.
Let's break it down, shall we? Instead of using 4 types of greens, I chose Romaine lettuce only. While both Romaine and Iceberg lettuce are great for you, Romaine is higher in Vitamin A, Vitamin K and a few other nutrients. It's also a sturdier leaf and less likely to wilt when in contact with moisture. I felt that Endives and Watercress, as fabulous as they are, weren't necessary for a simple lunch. Less is more. I left out onions because there's nothing worse than being that person who stinks up the office. As for the cheese, I detest blue cheese. I have yet to meet a blue that I can stand so there wasn't a chance it was getting put on this delicious salad. Instead a sharp Cheddar or Montery Jack adds a nice touch having an equally bold and less stinky flavor. Finally, I love corn and olives in a salad so I figured there was no harm in adding them. You can call them substitutes for anything I left out. The Red-Wine Vinaigrette is tangy and delicious perfect for any kind of salad.
The large, round Lunch Box from Box Appetit is the perfect container for the Cobb Salad. It's deep and holds everything nice and tight to keep throughout the day. My favorite part is how you can shake it all together before you eat it so it gets nice and mixed. it saves you the mixing mess. This recipe in particular yields four servings. It works for serving more than one person or preparing almost a full week of lunches for one. I cooked my own bacon but if you prefer getting bacon bits at the store, that is fine as well. If we've done anything during this lunch series, it was to prove that making tasty, satisfying lunch is not hard. I hope we've inspired you to bring your lunch to work more often than buy it.
1 lb. Bacon, chopped
1 head Romaine Lettuce, chopped
9 oz. Chicken, sliced
4 Hard-Boiled Eggs, diced
1 Avocado, sliced
1 pint Cherry Tomatoes, halved
1 can Sweet Corn
1 can Black Olives, sliced
1/4 cup Cheddar or Montery Jack Cheese, shredded
For the Dressing:
1 tablespoon Red Wine Vinegar
1/2 tablespoon Dijon Mustard
1 tablespoon Honey
2 tablespoons Olive Oil
1. Heat a non-stick skillet over medium-high heat. Add bacon and cook until crisp. Reserve on a plate lined with paper towels to drain. Set aside and wait until cooled to chop.
2. Mix your dressing. Add red wine vinegar to a small bowl, vinegar, dijon mustard and honey. Whisk together to emulsify. It should be a almost creamy consistency without lumps or separation. Slowly whisk in olive oil until thoroughly combined. Taste and adjust any ingredients as necessary. Set aside.
3. Assemble the salad. Lay Romaine lettuce in a bowl or container. Add each if the remaining ingredients including the chopped bacon on top of the lettuce in its own section. Top with cheese and drizzle with dressing before serving.
Yields 4 servings
Make sure to check out our other lunch recipes including Grilled Chicken with Italian Pasta Salad, Veggie Quinoa Pesto Bowl and Chicken Salad Croissant Sandwiches. Each was paired with a lunch box from Box Appetit so you can avoid the dreaded lunch bag or potential spillage from a paper bag. make sure to check out all their products on their website.