Chef Paul's Cobb Salad

This take on the Cobb Salad was created for Litehouse by Chef Paul Folksted of the Western Oregon Culinary School. Cobb Salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles found a way to use up leftovers!

Ingredients:

1 slice Crisp bacon crumbled
1 Chicken breast
½ cup tomatoes
2 Hard-cooked eggs
½ of an avocado
¼ cup Litehouse Idaho Bleu Cheese Crumbles
2 cups Lettuce
¼ cup Litehouse Bleu Cheese Vinaigrette dressing or Original Bleu Cheese, Litehouse Freeze-Dried Chives for garnish

Directions:

Make a bed of shredded lettuce on a plate. Mix all the other ingredients together and pack firmly in a small bowl. Flip the tightly packed bowl of ingredients on top the bed of lettuce to unmold.

Print Recipe

Product Links:

Bleu Cheese Vinaigrette

4oz Large Cut Bleu Cheese Crumbles

Original Bleu Cheese

Freeze-Dried Chives