Autumn Cobb Salad

The classic Cobb salad is a classic American salad. There is many different ways of making it but it tends to be made with chopped salad greens, tomato, crisp bacon, boiled, chicken breast, hard-boiled eggs, avocado, chives, Roquefort or Gorgonzola cheese, and red-wine vinaigrette.

​This autumn Cobb salad takes the classic salad and adds some seasonal changes that makes it just as good as the original. In place of the simple red wine vinaigrette, there is a creamy pecan maple dressing that is full flavored and complements the salad completely. The salad can be made as one large salad or can be made into many separate salads. I make this salad as simple food prep lunch for the week with the dressing on the side. Check out the recipe below in the post.

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Start off by washing and letting the romaine lettuce leaves dry in a paper towel lined colander. Once dry, cut the lettuce into bite size pieces. 

Arrange the chicken, the bacon, the tomato, apple, onion, and blue cheese decoratively over the greens. Garnish with freshly chopped pecans.

Next would be making the dressing. In a small food processor, combine the pecans, maple syrup, lemon juice and mayo. Puree until fine. 

Slowly add the oil in a slow stream, and mix until everything is emulsified. Season with Salt and pepper to taste. 

Drizzle evenly over the salad and enjoy. The dressing will last about 5 days in refrigerator.  Remix if needed.

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