Yard House restaurant adds some extras to classic Cobb salad
You might already have a palette of ingredients on hand to make or adapt a classic composed salad such as the Cobb salad served at the new Yard House restaurant in Waikiki.
The original Cobb was the invention of restaurateur Bob Cobb, who in 1926 at the Brown Derby restaurant in Los Angeles found a great way to use up leftovers. Yard House chefs put their own touches on both salad and dressing, using applewood smoked bacon and adding buttermilk to the traditional ranch dressing.
Yard House Cobb Salad Recipe
4-6 ounces lettuce mix
1 hard-boiled egg, chopped
1 small tomato, diced, about 1/2 cup
4 ounces cooked turkey, diced or cut in medallions, about 1 cup
1/4 cup diced bacon
1/4 cup crumbled bleu cheese
1/2 avocado, sliced
Arrange ingredients over greens from left to right as follows: hard-boiled eggs, tomatoes, turkey, bacon, bleu cheese crumbles. Fan avocado on top of salad. Serve ranch dressing on side.
Yard House Ranch Dressing: Combine equal parts mayonnaise and buttermilk.
Nutritional information unavailable.