Cobb Salad Recipe To Prepare With Your Kids

Kid Friendly Cobb Salad

Here's a kid-friendly Cobb salad recipe you can enjoy preparing with your kids. It may even get them to enjoy some fun vegetables.

When you think of cooking with kids, you might avoid knives, ovens, and stoves and maybe stick to sandwiches. I understand why you may follow that tactic, and I respect your decision.

However, when I cook with my girls, I want the opportunity to spend quality time with them and teach them new skills that will serve them well in the kitchen (and beyond) for the rest of their lives. It might sound just the slightest bit hokey, but positive cooking experiences early in life can lead to confidence that isn't confined to just the kitchen.

I am cautious, especially when working with knives or being around a hot stove. I start them with butter knives, and after showing them how to handle a paring knife, I monitor every cut they make.

My nine-year-old is still using the butter knife, but my eleven-year-old is now working with sharper knives and I don't take my eyes off her. When either of them is near the stove, I constantly remind them the stove is hot, can be dangerous and to be careful.

(Disclaimer - I'm doing this with my kids, but you must decide if you think your children can handle kitchen knives, kitchen equipment, or being around a hot stove.)

So, I like to make a great Cobb Salad with my daughters for a hearty salad meal. It's truly an American invention devised on the fly at the Brown Derby in Los Angeles in 1937, like so many great recipes.

Ingredients for Cobb Salad

I'm sure most of you have had at least a variation on this salad: cooked chicken, mixed greens, avocado, hard-cooked eggs and bacon, all dressed with a simple vinaigrette.

The great thing about the Cobb Salad is that there are so many preparation techniques that the more difficult tasks could be left to older children while younger children still have plenty to do to help. Before I go into all the different skills, let's quickly examine the recipe.

And after reading it, I hope you can see the potential for fun with this salad. There is no reason you can't add other ingredients in the world. Tailor it to your family's tastes.

It might not be a traditional Cobb Salad, but add some if your family likes olives or broccoli. If they like tuna, use that instead of, or in addition to, the chicken. Use goat cheese or even a mild cheddar in place of the Roquefort. Use this as a template for all sorts of composed salad possibilities.

At the end of the day, what we're looking at is a procedure to

• encourage family time, learning, and fun in the kitchen
• get healthy food into your family
• show your kids that making a salad is far from intimidating -- just dice up some ingredients, put them on some greens and make a simple vinaigrette.

I hope this Cobb Salad idea encourages you to cook with your kids. I guarantee that everyone will have a great time and that a lot of vegetable eating will happen!

📖 Recipe

Print Recipe

Cobb Salad Recipe To Prepare With Your Kids

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Salad

Cuisine: American

Servings: 4 servings

Ingredients

For the Salad

• ½ head Romaine lettuce
• ½ head Boston lettuce
• 1 bunch frisee curly endive
• ½ bunch watercress remove tough stems
• 6 slices bacon
• 2 ripe avocados
• 1 lime juice from
• 1 whole skinless boneless chicken breast (about 12 oz.)
• 1 tomato
• 2 large eggs
• 2 tablespoons fresh chives chopped

For the Vinaigrette

• ⅓ cup red wine vinegar
• 1 tablespoon Dijon-style mustard
• 1 teaspoons sugar
• salt and pepper to taste
• ⅔ cup olive oil light
• 4 oz Roquefort cheese

US Customary - Metric

Instructions

For the Salad

• Rinse and spin all the lettuces.
• Tear it all into bite-sized pieces.
• Cook the bacon until crisp. Let cool on paper towels, and then crumble.

  (Warning: bacon spatters when cooking so pay extra attention if you let your kids cook the bacon or do it yourself. An alternative is to use the microwave. It does a pretty good job without the splatter.)
• Halve, pit and cube the avocado. Toss with the lime juice to inhibit browning.
• Poach, cool and dice the chicken breast.
• Halve, seed then dice the tomato.
• Hard boil, cool and peel the eggs. Finely chop the whites and the yolks separately.

For the Vinaigrette

• In a bowl, combine the vinegar, mustard, 1 teaspoon sugar, salt and pepper. Whisk very well to combine.
• While whisking, slowly add the oil in a thin stream.
• Stir in the crumbled cheese.
• Taste, and stir in a bit more sugar, salt or pepper, if necessary.

Assembling the Salad

• Toss all the greens together and arrange in an even layer on a large platter.
• Place the crumbled bacon, diced avocado, diced chicken, diced tomato, egg whites, and egg yolks on top of the lettuce.

  This is where you can have some fun. You can arrange the ingredients in stripes; you can talk about fractions and have your child sprinkle the chicken on "half of the salad;" you can place the ingredients in a checkerboard pattern. The only rule is to place all of the ingredients and try not to have any of the plain greens peeking out.
• Don't forget to sprinkle on the chives.
• Evenly pour the dressing on the salad (you might not use it all).

Notes

Dig in.