This salad includes hard-cooked eggs. It is easy to overcook them, giving the yolks an unsightly greenish tinge and a dry texture. This gentle method ensures good results: Put the eggs in a saucepan and add cold water to cover them by 2 inches. Bring to a boil over medium heat. When the water begins to boil, remove from the heat, cover and let the eggs stand in the water for 20 minutes. Rinse under cold running water until cool, then peel. Traditionally, Cobb salad is made with Roquefort cheese, which gives a richness and tang to the dressing as well as to the salad. If you prefer a milder blue cheese, try Danish or Maytag.
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