Kitchen Manager

Cobb Salad
On Cooking: A Textbook of Culinary Fundamentals, Sixth Edition

Chapter 25 (pp 764)

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Measurement

Yield Serving Size # of Servings

6 ea 1
ea 6

Ingredients

lettuce, romaine 6
oz

lettuce, green leaf 4

oz

watercress 2
oz

eggs, quail 18
ea

avocado 3
ea

bacon 12
slice

cheese, Roquefort (crumbled) 6

oz

turkey breast, boneless (boneless, roasted, julienne) 12

oz

tomatoes, cherry (halved) 18

ea

Dijon Vinaigrette 12
fl oz

Directions
 1. Tear, wash and dry the lettuces. Pick over and wash the watercress.

2. Hard-cook the quail eggs, then peel and halve them.

3. Pit and peel the avocados and cut into slices.

4. Cook the bacon slices on a sheet pan in the oven until crisp. Remove and drain well.

5. Toss the salad greens together and attractively arrange the eggs, avocado, bacon, cheese, turkey and tomatoes on top of the greens.
Serve the Dijon Vinaigrette on the side.

Related Videos
Procedure for Cutting and Pitting Avocados

Procedure for Drying Greens

Nutrition Facts
Approximate value per serving:
Calories
690.72 kcal
Total Fat
66.32 g
Calories from Fat
596.89 g
Saturated Fat
35.42 g
Trans Fat
0 g
Cholesterol
62.38 mg
Sodium
2618.35 mg
Total Carbohydrates
10.79 g
Protein
18.84 g
Vitamin A
3342.72 IU
Vitamin C
24.07 mg
Iron
2.07 mg
Calcium
261.27 mg

One or more of your ingredients does not have USDA nutritional information and is not calculated in the nutritional analysis.