Hallie Norvet

Personal Chef Service


California Cobb Salad

Posted on February 10, 2014 at 12:15 AM

This California Cobb Salad is one of the first salads I learned how to prepare as a garde manger cook. It is a great stand-by because you almost always have the ingredients on hand and it will fill you up without weighing you down.

Servings: 4

Prep-Time: 20 Minutes

Cook-Time: 10 Minutes

By: Chef Hallie Norvet


4 Large Eggs, Hardboiled and Peeled

3/4 Cup Vegetable Oil

1 Small Onion, Sliced into Small Rings

2 Tablespoons Half and Half

1/2 Cup AP Flour


1 Teaspoon Dijon Mustard

1 Teaspoon Honey

1 Tablespoon Red Wine Vinegar

3 Tablespoons Extra Virgin Olive Oil

1 Bunch Green Leaf Lettuce, Washed and Chopped

4 Strips Bacon, Cooked and Chopped

1/2 Cup Grape Tomatoes, Halved

1 Avocado, Quartered and Sliced

20 Chive Sprigs, Cut into 1/2 Inch Batons

Salt and Pepper


Separate hardboiled egg yolks from egg whites. With a grater, grate both the yolk and white individually. Keep separated until time for assembly.

In a small stock pot, add vegetable oil and heat over medium heat for 3-4 minutes or so to fry onions. If you have a thermometer, it should reach a temperature of 325 degrees. Use caution to not overheat oil as it can catch fire. If you ever see oil smoking, remove from heat  until it has cooled a bit. If your oil should ever catch fire, *do not* add water to to the pot, this will create a crazy water/oil explosion. Carefully, take the pots lid and place it over the pot to extinguish flame. Place your sliced onions in a small bowl and cover with half and half. Let sitfor 2 minutes or so. Remove onions from half and half and place them into flour until coated thoroughly. Once your oil is up to temperature, drop in one test onion to see how the rest of the batch will cook. Cook onions 3 or 4 sliced rings at a time as not to overcrowd oil. When cooked place on a paper towel to drain and season with salt. Make as many or as little as you want, or you can omit this step completely.

In a small mixing bowl, whisk dijon and mustard until incorporated. Then whisk in red wine vinegar. Once incorporated, slowly whisk in olive oil. It will make a thick yummy dressing. If the dressing is too thick for you, add a small amount of cold water until desired consistency. Season with salt and pepper.

Now you're ready to assemble! Dress the green leaf lettuce with the dressing then place an equal amount of salad into 4 long plates. Then, you are free to place topping on the top in whatever order you wish, but you can use my photo for reference. Top with fried onions, and enjoy!

Categories: Salads, Entrees

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