I realized the other day that I haven't made a Cobb salad in almost a year. With the weather getting warmer and our new bistro set crying out for a fun inaugural meal, I decided to put Cobb salad on the menu for this week.
One of the things I love most about Cobb salads is how they're arranged. I think it makes for a truly gorgeous plate of food. I made sure all the usual suspects were present - grilled chicken, avocado, tomatoes, blue and cheddar cheeses, hard boiled eggs, olives and bacon all piled high on a bed of chopped Romaine hearts.
Since SP hates lighting the grill for only a few pieces of meat, I've started planning meals that involve grilled meats a couple days in a row. Tonight SP grilled the chicken for the Cobb salad, as well as shrimp and chorizo for later in the week. We enjoyed our salads at our cute bistro set on the porch. Unfortunately the bugs wanted to join the party so I think a citronella candle might be in order.