Chopped ranch Cobb salad from The Food Lab: Better Home Cooking Through Science (page 841) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on March 25, 2021

    A search for "Cobb salad" got me 9 hits on my bookshelf & I came here because....Food Lab! Of course, they all had the same basic salad components so the key with each was the dressing used. I had the necessary fresh herbs & buttermilk etc on hand but I was very disappointed in a 1st taste. As written the dressing seemed "thin & weak" and so I did a lot of doctoring.....more acid (red wine vinegar), salt, some mayo, honey & hot sauce! Ultimately, we had a great "big salad for dinner" but maybe I'll try Chrissy Teigen's dressing next time.

  • anya_sf on November 25, 2019

    The dressing had a classic ranch taste, but the flavor was easily diluted by watery iceberg lettuce (no romaine to be had these days). Perhaps some mayo would allow the dressing to cling better. The other ingredients are classic. I added some chopped cucumber as well. Cooking the chicken to 150 degrees was too pink for my comfort, so I cooked it to 165 and it was still flavorful and juicy.

  • jenmacgregor18 on February 09, 2017

    I used 1/2 the buttermilk and 1/2 mayo as my light sour cream & buttermilk were going to be too sour. I added a little Worcestershire and onion powder. My garlic was apparently very strong. It had quite a bite to it. Next time I would use a little less garlic, maybe a smaller clove or 1/2 clove. And I'll just use regular sour cream and skip the mayo. Otherwise, it turned out very well. How can you go wrong with bacon, tomato, chicken, ranch & blue cheese?

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