Chef Paul's Cobb Salad

Serves 4-6 | Finish in 25

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!


3 hard cooked eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
2 cups chopped watercress (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 pound Litehouse® Blue Cheese Crumbles 
1 jar Litehouse® Bleu Cheese Vinaigrette or,
Litehouse® Big Bleu  or,
Litehouse® Chunky Bleu Cheese
Litehouse® Bacon Bleu Cheese 
Litehouse® Original Bleu Cheese 
Litehouse® Yogurt Bleu Cheese 
Litehouse® Lite Bleu Cheese


Cut the hard cooked eggs into 1/2 inch dice and set aside. In a large frying pan over medium heat, fry the bacon for about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.

Make a bed of lettuce on a platter, shallow bowl or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes and the 1/4 pound Idaho Bleu Cheese in a neat pattern atop the lettuce (in rows or in a checkerboard pattern) covering the lettuce almost completely. Pour a little of the dresssing over the salad and garnish with chive lengths. Serve immediately. 4-6 Servings

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