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COBB EGG SALAD Combines 2 Delicious Summer Salads
#catherinesplates #cobbsalad #eggsalad
Recipe: https://catherinesplates.com/cobb-egg-salad/
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0:00
We are going to make a cool, refreshing,
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delicious summer salad. I am going to
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take the delicious Cobb salad that has
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those different layers of texture and
0:13
flavors and we're going to merge that
0:15
into the creaminess of egg salad. I'm
0:19
calling this Cobb egg salad. Now, we're
0:22
going to be cooking two things. We're
0:24
going to be cooking up some bacon to get
0:26
that nice and crisp. I've got the oven
0:29
preheating to 425 degrees. While that's
0:32
happening, I'm going to be getting my
0:34
eggs ready. Now, you can hard boil your
0:36
eggs any way you want. I'm doing six of
0:39
them for this recipe, and I'm using my
0:42
egg dash, which is a great tool. I love
0:45
this because it cooks perfectly
0:47
hard-boiled eggs. Put some holes into
0:50
the eggs, put them on the rack here, and
0:52
then we'll let those go. And then the
0:55
bacon and the eggs will be done at the
0:57
same time. And then we can just put the
0:59
rest of it together.
1:02
I'm taking mine to a picnic. People are
1:04
going to love this one. Now, with the
1:05
egg dash, the amount of water that you
1:08
put in is determined how long the eggs
1:11
will cook for. So, all you have to do is
1:13
push the button to start it. And then
1:16
once that water evaporates, it turns off
1:18
and your eggs are fully cooked. And then
1:20
we will just cool these down in some ice
1:22
water and peel them. Now, if you want to
1:25
use a regular pot of water that you're
1:27
normally used to doing, you can do that.
1:29
Also, let me show you the egg dash
1:31
really quick. Here it is right here. You
1:34
can find this on my recipe blog,
1:36
catherine'splates.com,
1:38
under the cookbooks and store items
1:42
link, and then you can just go to the
1:44
Amazon tab and find it there if you're
1:46
interested. Now, we're doing the six
1:47
hard-boiled eggs. I'm going to do eight
1:50
pieces of bacon. And I'm just going to
1:53
line a sheet pan that's pretty deep on
1:55
the edges here to keep the grease from
1:57
getting into your oven. I just lined it
1:59
with some parchment or you can even line
2:01
it with some foil. So, I'm going to line
2:04
my sheetpan. This is going to be a
2:06
protein
2:08
filled salad for sure.
2:12
Now, if you like to fry your bacon in a
2:14
pan, you can do that. I just like to do
2:16
it in the oven. keeps it nice and clean
2:19
and then I can work on other things and
2:20
not have to worry about what the bacon
2:23
is doing and it comes out crisp every
2:27
time. I got my oven preheating to 425°.
2:35
This is the one of the components anyway
2:37
of the Cobb salad. And while this is
2:39
baking, let's start putting together the
2:41
other ingredients.
2:43
Now, I tend to bake my bacon for 15 to
2:48
18 minutes or until it's nice and crisp
2:51
the way I like them. And I usually start
2:53
at the 15 minute mark and go from there.
2:57
First thing I'm going to put into my
2:58
Cobb salad are these grape tomatoes.
3:02
Now, I've already washed them off, and
3:04
I'm just going to half them
3:07
lengthwise like that. And then we're
3:10
just going to plate them on our
3:12
serving platter here. Now, it's not to
3:15
say that you can use any tomatoes that
3:17
you want. You can take a regular tomato
3:19
and you can dice it up.
3:22
Roma tomatoes, beef steak tomatoes,
3:25
whatever you got in your refrigerator.
3:29
It's all about the texture in this
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salad.
3:37
Here we go. I'm going to put avocado in
3:40
mine. It'll add a nice creaminess to it.
3:43
Just take a sharp knife. You're going to
3:45
start at one end. Kind of go through
3:47
until you feel the pit. And then you're
3:49
going to go all the way around. Follow
3:51
that pit till you get to the other side.
3:55
And it just pops out like that. Just
3:57
take the sharp part of the knife where
3:59
your pit is and then twist
4:02
and pop it out. Go in with a smaller
4:04
knife here. Make slices
4:07
from one end to the other. That's a
4:10
pretty avocado in there. It's nice and
4:11
soft. Go skin to skin of the avocado on
4:16
the inside. See all that? We're going to
4:18
pop that out onto the plate. And then
4:20
I'm going to do the other one and put it
4:22
with it. I'm going to squeeze a little
4:25
lemon juice on the avocado to keep it
4:27
from turning brown. And that'll add a
4:29
nice flavor to the dressing that we're
4:30
going to make. When the timer goes off,
4:32
I just unplug it to stop the cooking
4:34
there. And then I've got my bowl of ice
4:37
water. Now, this will happen if you're
4:39
boiling your eggs or if you're using the
4:40
Dash. That way, it'll cool down the
4:42
process and stop the cooking of your
4:45
eggs.
4:48
And then we'll peel them and chop them
4:50
up. We got some green onions. I've
4:52
already cleaned these off. I'm going to
4:53
take the tops off. I'm going to be
4:55
doing, I believe, four green onions.
4:59
Just slice these all the way down into
5:01
the green. Tuck those fingers in always.
5:08
And then we'll add that to the platter.
5:11
There we go.
5:13
Woo! Look at that, you guys. Got some
5:16
color going on. And as you can see, I've
5:18
pulled my bacon out of the oven. It's
5:21
nice and crisp. It took exactly 15
5:23
minutes. I'm going to take it off of the
5:27
sheet pan here. Here I'm going to place
5:28
it onto a paper towel. Let it drain some
5:30
of the grease out. Then we'll chop that
5:32
up also.
5:35
That is definitely part of a Cobb salad,
5:37
right? Yeah. Boom. There we go.
5:43
Woo! Y'all, you should put some extra on
5:47
here just to have extra. Did I tell
5:50
y'all that's what we did?
5:53
Did I tell y'all that seven pieces going
5:55
in this recipe?
5:57
>> [laughter]
5:58
>> We'll be back to the bacon. Hopefully
6:00
there's eight pieces there. Y'all, the
6:03
egg dash is perfect for
6:07
doing deiled eggs. I use it all the time
6:10
for the holidays. Look at how fast that
6:13
shell just popped right off of there.
6:14
I'm just going to put it in the bowl
6:16
here. Give it a rinse.
6:19
Pat it dry. We're going to cut it in
6:22
half lengthwise.
6:24
Cut it in half again.
6:28
Y'all, look at this. Look at this. Look,
6:30
look, look, look, look. Yeah. Perfectly
6:33
cooked. And then what I'm going to do is
6:36
cut that again.
6:41
And then we'll place this on our plate
6:43
here.
6:45
All right, I'm going to do the rest.
6:53
All right, we've got the bacon sharp
6:56
knife. We're just going to cut it into
6:59
bite-sized pieces
7:03
and we're going to add it to the plate.
7:11
We look at this platter, you guys.
7:15
Yeah, there was a piece missing. We're
7:17
going to need some crumbled cheese.
7:20
And whether it's blue cheese, feta
7:23
cheese, or kotia cheese, I'll show you
7:27
what we're using this right here because
7:29
we both love this rancherero queso
7:32
fresco. And I'm going to crumble about
7:35
half of this. And then we'll add that to
7:38
the platter.
7:40
I've run out of room. I'm going to put
7:41
it right in the center. Look at that.
7:44
How colorful is this, you guys?
7:48
Oh, thank you. He made some extra room
7:51
for me.
7:51
>> Oh my god, that's good.
7:53
>> There we go.
7:56
Honestly, you guys, look at that. For
7:58
the dressing, I'm going to put in 1/4
8:02
cup of yogurt,
8:05
the original nonflavored.
8:09
We don't want to be that special. I'm
8:11
going to put it into a bowl.
8:15
And then I'm going to add in 1/4 cup of
8:18
mayonnaise.
8:20
Now we're using the olive oil
8:22
mayonnaise.
8:27
And then let me show you little shortcut
8:30
that I'm going to use.
8:33
A ranch seasoning dressing and recipe
8:36
mix. So I'm going to put that in.
8:43
And then I'm going to put in some
8:47
black pepper. Let's whisk that together.
8:50
Now, if you want to thin out your
8:51
dressing a little bit, you can add some
8:53
milk to it. I'm leaving it just the way
8:56
it is.
8:58
Let's give that a try.
9:04
Oh, wow. Yummy. Do not add salt to that.
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Okay. All right. I'm going to add that
9:10
to all my ingredients.
9:17
Grab your tongs. We're going to mix this
9:19
all together. I'm going come back and
9:21
show you how we're going to serve it up.
9:23
All right. I've laid down some romaine
9:25
lettuce.
9:27
And I'm just going to put the mixed up
9:29
Cobb egg salad on top. Or you can shred
9:32
up your lettuce if you want to do that.
9:35
You can serve this with bread, crackers,
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or wrap it up. You can put it on a
9:43
tortilla
9:46
or lettuce leaves like right here. Let's
9:49
keep going. Look at that, you guys.
9:52
Two summer salads put together. Let's
9:56
give it a try. Grab a fork. I hope I get
10:00
everything in that bite.
10:03
Don't forget the egg and the tomato,
10:09
the bacon.
10:11
Now, if you want to put another protein
10:13
in here, you can chop up some fully
10:14
cooked chicken, turkey, or ham and add
10:18
that for a full-blown meal. There's my
10:21
bite.
10:23
Oh my gosh, it is so creamy. The
10:27
textures in there, the bacon just adds
10:30
that saltiness with that crunch to it.
10:33
The eggs so creamy, you guys. Oh my
10:37
gosh. The green onions just add that
10:40
pop. And then you got the creaminess
10:42
from the avocado.
10:45
Who's making this one? Happy summer, you
10:48
guys. I got a lot of things coming up
10:49
for you guys for the summertime. I'm
10:51
super excited. We'll see you on the next
10:53
episode. Don't forget to give me a
10:55
thumbs up, hype the video, share the
10:58
video with your family and friends.
11:00
Somebody you'll know that will love this
11:02
recipe. And if you're new to the
11:04
channel, hit that subscribe button down
11:05
below. I'll see y'all on the next
11:07
episode. Bye.
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