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American · meal

Cobb salad

A salad that actually fills you up. No stove at all if you already have cooked chicken, and that happens often if you make the other recipes.

Cobb salad
Serves
2 people
Amount
2 servings
Time
15 min
Steps
3

Why this one and not another

Fifteen minutes, ten of them boiling and chilling the eggs, which are the only thing that really gets cooked: if you have cooked chicken left over from another day, the stove never goes on. It's in the catalog, not in the thirty days, and it takes that slot if you pick American cooking.

Where it comes from

The Cobb is from LA and gets credited to the Brown Derby; the version people tell is the one about a hungry owner at midnight pulling together whatever was left in the walk-in, and the details shift depending on who's telling it. What is its own and isn't up for negotiation is the arrangement: the ingredients go in parallel stripes over the lettuce, unmixed, and everyone builds their own bite. This version takes away nothing that makes it what it is —bacon, egg, avocado, blue cheese— and only changes when the dressing happens, which goes on the side and at the end.

Raw chicken and raw vegetables, the same kitchen

Never the same board for raw meat and for what goes in the juicer. If you only have one, vegetables first and meat after. And don't wash the chicken: it splatters.

1Ingredients and how to prep them

2Steps

In this order. The box on each step is the specific pitfall: what goes wrong there and why.

  1. 1

    Boil the eggs and chill them in ice water

    10 min

    Nine minutes from the moment it boils. Then into cold water for two minutes.

    Heads up

    The sudden cold water is what makes them peel easily. Without it, the shell takes half the white with it.

  2. 2

    Lay it out in stripes, don't toss it

    4 min

    Lettuce as the base, and each ingredient in its own stripe on top: chicken, egg, avocado, tomato.

    Heads up

    In stripes and not mixed: that way every bite can carry whatever you want, and what you don't like is left over without wrecking the plate.

  3. 3

    Dressing on the side, at the end

    1 min

    Oil, lemon, salt and pepper whisked together, over the top right before you eat.

    Heads up

    Dressed ahead of time, the lettuce wilts in twenty minutes. If it's for tomorrow, the dressing goes in a separate jar.

3If something goes wrong

This recipe is one of the meals in the plan

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