Cobb salad
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Chicken breast, blue cheese, vegetables and fruit with creamy cider dressing: an easy Cobb salad recipe by chef Mayet Cristobal, from the Getty Museum restaurant.
15 March, 2023
ingredients
Chicken
150g (5.5oz) breast
Romaine lettuce
150g (5.5oz), julienned
Radicchio
150g (5.5oz), julienned
Bacon
25g (0.9oz), chopped, cooked until crispy
Blue cheese
30g (1oz), Maytag variety
Apples
40g (1.4oz), chopped, Fuji variety
Sundried cranberries
25g (0.9oz)
Pecans
25g (0.9oz), rosemary-glazed
Mayonnaise
120ml (1/2 cup)
Apple juice
60ml (1/4 cup)
Apple cider vinegar
60ml (1/4 cup)
Honey
To taste
Rosemary
To taste
Aromatic herbs
5g (0.2oz)
Pecans
As needed
Butter
As needed
Rosemary
As needed
Brown sugar
As needed
Method
Salad
Marinate the chicken breast with olive oil, tarragon, shallots and a touch of lemon; roast in the oven, cool and dice.
Soak the sundried cranberries in warm sugar water for about 10 minutes.
Mix in a large bowl with the other ingredients.
Creamy cider dressing
Mix mayo, apple juice, cider vinegar, honey.
Pre-cook chopped rosemary and savoury in olive oil.
Add to dressing while still warm.
It is important to precook the herbs because they are hard herbs and this will release the flavour.
How to serve your Cobb salad
Garnish the salad with the creamy cider dressing and serve.
Tips & tricks
- If possible, use free-range chicken breast.
- Instead of Maytag cheese you can use any other blue cheese, and substitute Fuji with any tart apple.
How to store your Cobb salad
You can keep your salad in the refrigerator for up to three days – it may be even tastier once the flavours have had the chance to mingle. We don’t recommend keeping it any longer than that though as it may go soggy.
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This article was updated on 15/03/2023.
