Lectin Free Cobb Salad

Cobb salad reimagined with pastured bacon and housemade Roquefort dressing and LFG sourdough croutons turn this classic salad on its head. Make it now!

Lectin Free Gourmet Cobb Salad

Cobb salad dates back to the 1930s. It was first served at the Hollywood Brown Derby restaurant located on Beverly Hills' trendy Wilshire Boulevard. The salad was named after its owner Robert Howard Cobb.


Legend has it that the first Cobb salad was made for the hungry restaurateur after a busy night. It was made with ingredients that were left over after dinner service. Almost certainly the salad had lettuce, bacon, roast chicken, tomatoes, avocado, blue cheese, hard-boiled eggs and some sort of house dressing. So it's a "kitchen sink" salad of sorts.


My LFG version was thrown together in a similar fashion. I mean, I didn't run out and buy anything to make this. I just happened to have all of these ingredients on hand. Feel free to throw in whatever you have that you think might work well. What I didn't have were black olives, which I think go really well here, as well as some roma tomatoes. Of course, peel and seed them first. And, I would have thrown in some roast chicken, too.


I almost always have Brussels sprouts on hand. And of course, I have backyard chickens so I always has pastured eggs. And if you follow me, you know I have LFG sourdough on hand for croutons. So with those basics, I was able to create this delicious LFG Cobb salad.


For the dressing, you could make any tasty vinaigrette. But, I made my own Roquefort dressing. Be sure to use real Roquefort made with sheep's milk. This recipe is rather loose for me, but I figure you'll use what you have on hand, too. It really makes the dish.


The recipe below is what an LFG Cobb salad should be, not necessarily what's pictured above. Let's make it together!

The Recipe


LFG Cobb Salad

2 Handfuls Organic Power Greens

6 Brussels Sprouts (sliced)

2 oz Pastured Roast Chicken

2 Strips Pastured Bacon (cooked)

2 Hard Boiled Eggs (sliced)

1 oz Roquefort Cheese

1 Roma Tomato (peeled, seeded, and diced)

6 Black Olives

1/4 C LFG Sourdough Croutons


LFG Roquefort Dressing

1 T Extra Virgin Olive Oil

1 T Apple Cider Vinegar

1 T Plain Sheep Yogurt

1 oz Roquefort Cheese

1/4 t Dijon Mustard

1/2 t Black Pepper

Pinch Salt


Step 1: Make the Croutons

Cut up or tear some old LFG sourdough bread. If you don't have my sourdough bread, just use whatever compliant bread you have on hand. Or skip the croutons. Toss in olive oil, sprinkle with garlic salt and bake for 15 minutes at 350 degrees F.


Step 2: Make the Dressing

In a small bowl, whisk together all the salad dressing ingredients until emulsified and creamy. It helps if you crumble the Roquefort cheese beforehand.


Step 3: Assemble the Salad

On a cold salad plate arrange a generous pile of greens. Set all of your ingredients in separate sections on top of greens. Do not toss. Drizzle the dressing over the top.


Pair with a dry Argentinian high-altitude Malbec.. ENJOY!





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