The classic Cobb salad lightens up

This undated photo provided by America's Test Kitchen in May 2018 shows a super Cobb salad in Brookline, Mass. This recipe appears in the cookbook â\u0088\u009A¢â\u0080\u009A\u0082 \u0308â\u0089\u0088\u0093Nutritious Delicious.â\u0088\u009A¢â\u0080\u009A\u0082 \u0308¬\u009D (Joe Keller/America's Test Kitchen via AP) NYTK101
Published May 29, 2018
Updated June 7, 2018

America’s Test Kitchen

Stunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato, and lean chicken—we just had to do something about all that bacon and cheese.

We were sad to sacrifice bacon’s smoky flavor until we tried sauteing shiitake mushrooms with smoked paprika and chili powder. Now we had smokiness and even some umami meatiness without the saturated fat and preservatives. Using kale in place of romaine upped the nutritional ante, and radicchio contributed beautiful color.

For the dressing, just a bit of blue cheese whisked with yogurt, garlic and lemon juice provided the tangy blue cheese flavor we expected. We tossed some with our greens and drizzled the rest over our still-classic, yet mindfully updated, Cobb salad.


Loading ...
By using this site, you agree to our updated Privacy Policy and our Terms of Use.