Come on let's just see what you've got...

Today, I am delivering an alternative to the traditional Cobb salad. With high temperatures keeping the summer days heated, this may just be the refreshing meal you are searching for. The Cobb salad is a classic.  Various stories of how the salad was invented subsist. The most popular being that it came about in the 1930's at the Hollywood Brown Derby restaurant, where it grew to be a signature dish. It is named for the restaurant's owner, Robert Howard Cobb. Stories fluctuate as to whether the salad was invented by Cobb or by his chef, Chuck Wilson. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing. Regardless of whether or not there is validity to this account I agree with many that these ingredients create a delicious salad. Often Cobb salads are prepared with shredded (or diced) chicken, I omitted this as I served my cups as a component for a light brunch. Feel free to make the poultry addition. I also whisked together a simple vinaigrette instead of French dressing. This salad can be shaped to your personal preferences; black olives bring a briny element. The cups are a fun presentation, and would be lovely for a luncheon.   

Cobb Salad Cups

1 Radicchio, rinsed

2 cups chickpeas (from dried or from one can – drain and rinse well if canned)

1 Tablespoon flour

1 Tablespoon olive oil

2 eggs

1 large tomato diced or cherry tomatoes

Half of an Avocado, diced

Arugula

Blue cheese, crumbled

Bacon crumbled

For the dressing:

1 Tablespoon whole grain mustard

2 Tablespoons olive oil

2 teaspoons honey

2 teaspoons Worcestershire sauce

2 teaspoons rice vinegar

Salt / Pepper

First, hard boil the eggs. Place the eggs in a small saucepan and fill with water until eggs are emerged. Bring water to a boil, and then remove from heat. Cover and let the eggs sit in the water for 12 minutes. Drain and let cool. Peel and chop.

Toss chickpeas with the flour. Heat the olive oil in a small skillet over medium heat. Add the chickpeas and cook until golden brown. Transfer to a paper towel to remove excess oil. Set aside.

Whisk all dressing ingredients together until incorporated. Set aside.

Chop the bottom of the radicchio and peel back each layer to create little cup like pieces. Fill the cups with arugula, hardboiled eggs, chickpeas, avocado, tomatoes, blue cheese, and bacon. Drizzle with dressing and serve immediately.

Until tomorrow…Peace.