こんなコブサラダは今まで食べたことがありません!
ah the Cobb salad an old relic of the 1930s invented by Robert Cobb who was the owner of the famous Brown Derby restaurant over in Hollywood California never thought I’d have a Cobb salad never looked too appetizing to me until that one faithful day a few months ago i was in Dallas Texas with my friend Richard coincidentally and he ordered the salmon Cobb salad off of the menu when it came out I was absolutely floored it was a work of art it looked absolutely delicious so I ordered it from myself and now every time I go into Moxy’s I got to get the salmon Cobb salad so here’s the deal moxy’s are not everywhere okay so I figured I want you guys to try this Cobb salad because I think it’s going to change your life so I’m going to recreate the best way I can and yeah let’s be honest it’s probably going to be better yeah just let’s be honest about that so come on in let me introduce you to the world’s best Cobb salad my recreation my rendition of Moxy’s salmon Cobb salad come on in family let’s cook [Music] yes chef Big Dro cook it up let’s go yes chef Big D cook it up let’s go yes chef big D cook it up let’s go yes chef big D cook it up let’s get these ingredients out of the way the first thing I want to talk about are the eggs okay I have four extra large eggs they don’t have to be extra large but I have four the reason why I’m doing this first is because these have to go back into the refrigerator so just to let you know these are the eggs i’m going to go ahead and put them back in the refrigerator i will go over later why I did that and the whole process of cooking a softboiled egg all right so let’s go ahead and get the rest of this out of the way i’m going to start from the front work my way to the back first off diced red onions uh this Moxy does not put red onions on theirs i do believe a Cobb salad should have some type of onions in it so I’m adding red onions then we have the cherry tomato uh different color cherry tomatoes sliced in half i have some fresh dill some fresh oregano there some fresh basil and then some fresh parsley okay uh here I have four cloves of garlic and then I have my feta cheese the crumbles here and then here I have some dry herbs i have dry oregano dry thyme dry basil and dry parsley in here now I’m just going to get it out of the way real quick and pour it into this butter this is country crop spreadable butter or you can just get some regular butter and make it soft but I’m going to use this to put on the bread and you will see that a little bit later as well so I’ll just set that up there with the herbs and the butter and then I have my ranch uh seasoning i’m going to make some ranch dressing i don’t have to go over how to make this because the instructions are clearly on the back uh you don’t have to or you neither do you need to deviate from that then I have an avocado i have three tiger prawns in here that we’re going to use and it’s just as an accompliment the Moxy’s version does not have shrimp but I want shrimp on mine so that’s what we’re doing i have a cup of milk that’s going to go with the uh seasoning and then some mayo as well i don’t have it out but it’s going to be a cup of mayo we’ll get to that section later then we have our sundried julian cut uh tomatoes okay I’m going to use half of this bag and this bag is 3 oz so I’m going to use half of this and then I have some olive oil now as it pertains to this olive oil this is the good stuff this is the stuff that is sourced from Italy a lot of the olive oils that you see on your shelves at the stores in fact the majority of the olive oils that you see on the shelves at your stores those olives are sourced from everywhere around the world i mean a bottle of that olive oil could have olives from Spain from Portugal from um uh Africa from uh South America you know all over the place they come from this is sourced in Italy the uh olives are out of Italy it’s pressed and and everything is done right there so this is good stuff is it a little bit more expensive yes olive oil is expensive anyway pay a little extra to get you some really good stuff do I use this exclusively no i have some of the crappy olive oil back there as well that I use for other things okay but for this you know I’m going to use some good all right and then I have the red wine vinegar that I’m going to use um we have a head of lettuce here and we also have our chabatada bread our chabata bread i’m going to show you what we’re going to do with that a little bit later and then we have our thick sliced bacon all right now star of the show we have our salmon this is a coo salmon okay this is one of the better salmons to actually eat um now I am going to keep my skin right on there okay and we’ll get this prepared a little bit later but for now let’s go ahead and get this all started we’re going to start off um getting the dressings done getting those done so they can go into the refrigerator and get cooled okay all right so the bacon is going to go into the oven at 415° this should take somewhere about 20 minutes to get done uh to the way that I want them to be done so I’m going to put these in the ovens we’ll be back all right so let’s go ahead and get this ranch dressing together you just put the whole packet into a bowl and it just takes milk and mayo and I’m going to make it a little thicker than it should be and I’ll just be by adding a little extra mayo to it but that first that cup of milk goes in let me go ahead whisk that up and then a cup of mayo goes in so I’m just going to eyeball this cup of mayo and then I’ll put a little extra in to get it a little bit more thicker uh because when I plate it up I don’t want it runny i don’t want it running all over the place i want it to be thick and you’ll see once I do the the plate set up all right so this is getting thick i can feel it as I’m stirring it up and when it gets into the refrigerator it gets thicker over time as it gets colder all right so first things first I want to take the uh Julian uh sundried tomatoes out now I know these are already cut but they still do uh need to be broken down a little bit they need a little help so I’m going to just chop all of these up all right so these are all chopped up the way that I need them to be all right so in goes the Julian sundried tomatoes all right so now that I have that in there let’s go ahead and start putting in our ingredients first off we have the oregano basil will go in as well uh but I’m going to just kind of chop it up a little bit before I do throw it off in there and then I have my garlic cloves next let’s put some black pepper some coarse black pepper and then just a little bit of coarse kosher salt next is our red wine vinegar and we’re going to do a/4 of a cup of that we are going to obviously make this into a vinegrett this particular uh food processor has a spout a little hole not a spout but a little hole in the top where I can pour olive oil in while it’s still blending now you may have to go in before you add the oil and just push everything down you may have to do this a couple of times throughout the process it’s not a big deal it’s basically a part of it and I almost forgot i’m going to need a about two uh about a tablespoon of sugar to cut the acidity of the tomatoes now you want a thick consistency on this it’s okay for it to be just a little bit runny but you want a thick consistency on this again I’ll show you why when we uh go to plate up but this is going to have to go into the refrigerator so we can start to uh thicken up as well all right the bacon is done okay so the next thing that we’re going to do is we’re going to get our chabatada bread together take about that much and then I’m just going to cut it right down the middle and then start cutting them let’s go ahead and mix up that um that butter and dry herb mixture that we had earlier granulated garlic will go in there so we want a nice uh garicky garlicky taste to it all right so now we’re just going to spread these on now for the end pieces you don’t have to put butter around the sides but we will put butter on the sides of here and then on top all right so we have them all on a sheet pan with a wire rack we’re going to go ahead and put these in the oven at 425° all right so let’s start off by dressing these tiger prawns up and that is that will be to get these shells off so they’re already kind of cut so you can easily grab them and I’m just going to for presentation purposes uh leave that tail on clean that up a little bit all right so what I’m going to do is I’m going to put a little butter oil in this little pan in this little bowl here and just rub it all around and then I’m going to put some seasoning on there what I’m using is my 50/50 blend of accent salt and Morton seasonal it’s all that is so just a little bit on there then a little black pepper and then for the salmon pretty much the same thing i’m just going to season it on this side because again there are there is the skin on the other side so put a little bit of that on there no need to rub it in or anything and just get me some of that seasoning on there and then we’re going to do a little bit of garlic and just a tad bit of pepper on top and more butter oil will go on top as well so I’m going to use a little truffle oil in this pan here i’m going to put the salmon in here with the skin down then I’ll go ahead and drop my my shrimp all right all right so I don’t like cooking my salmon all the way to well done you look right here this is starting to come up and starting to cook that’s when I want to turn it same with this one want to turn it right now and we’re just going to let it sear on that side in the meanwhile let’s turn our shrimp okay so that wasn’t long go ahead turn it back over and now we can get this right out of here that did not take long at all i don’t want a well done salmon and now my shrimp are done as well so here are the croutons they are ready to go we’re just going to set them to the side and let them cool off and then I’ll show you how I’m going to cut them all right so we have our croutons together now when it comes to these ends I don’t cut them as big cuz these are the crunchiest parts so I’ll make that a little a little smaller than the other ones uh you can even cut it in half that’s fine too these you don’t have to worry about so here’s why I make my own croutons because when you buy the bag out of the store man those things will tear your mouth apart and so with this especially with the chabata bread you’re going to have a give on the inside the inside of this is real chewy really soft the outside stays crunchy you don’t have to worry about just biting down hard on something that just doesn’t want to give so I’ll give this a try to let you know exactly how it tastes can’t get any better than that so I’m going to cut the rest of these up and we’ll be back all right so we have our lettuce here let’s go ahead and take a couple of the um layers off take two of these layers off of here now we’re just going to cut the back off make it flat if there’s still a little core in there you can always go in with a pairing knife and just take that core right out of there all right so we’re going to make our bed for our Cobb salad and that’s going to just cut it right down the middle there or not down the middle but cut you a pretty thick size now this is ideal right here this is ideal this is a nice thick piece now if you put it in your hand and things starting to fall off just kind of get rid of it get it out of the way all right so first things first let’s get our ranch dressing onto the plate and with this you can put however much you want but as you see the reason why we wanted it so thick was because we wanted to have it on the plate we don’t want it just running all over the place now put our lettuce right on top now we can add our vinegrett just kind of stir it up a little bit and this is again why we want that vinegrett to be nice and thick as well because it’s going to sit right on top of the lettuce now if you’re going to do onions you can go ahead and start putting your onions on here now and then also the tomatoes and because this is going to be a thumbnail I’m purposely just putting them in certain places now you can start adding your croutons again just purposely putting them in certain places because you know thumbnail activity now we can add our feta i’m actually just going to take it by the hand and just put it on there now we’ll go ahead and place the bacon on here we’ll crisscross that and then here we will place our salmon and now with our shrimp we’ll go ahead and cut into them a little bit to open them up let’s get one of these beautiful eggs and let’s see exactly where we’re at so I’m sitting in my office editing this video and I have to interrupt for a second i have decided not to put the instructions on the softboiled eggs in this particular video but what I’m going to do is I’m going to pin it up top so you can go and see it on its own because there is a lot of vital information and that much information will make this video too long i don’t want to do that to you i’ll also pin it at the end of the video where I showed my video previews of other videos so you’ll be able to see it there as well go and watch that video to learn how to soft boil an egg but let’s get back to the Sammy Cobb video right now go go back back oh yeah look at that that’s perfect that is absolutely perfect look at that oh man all right so we have a half of an avocado and the last thing to do is to get our dill sprinkled all the way around and then our parsley and that is my rendition of Moxy’s salmon cob salad i can’t wait to get into this i’ll see you at the taste testing well fam that is it i can’t wait to get off in here but first I just want to thank everybody for watching thank you so much and do me a big big favor go ahead hit that like button don’t forget if you’re not already subscribe to the channel hit the notification bells that will be the only way you’re up to date on everything that goes on right here at the Chef i cannot wait to get into this i am going to tear this up i got to first taste the salmon and man it’s so soft man it is so soft let me see let me see what this tastes like wow that is that is absolutely unbelievable so I’m going to cut this because this this salad is what you call a uh a knife and fork salad so let’s go in with this if you’re interested in any of the videos on our platform you don’t know which one to watch well I’ll put a couple of them right down here for you well until next time until the very next video as always fam yes big cook it up let’s go yes chef big cook it up let’s go yes chef big drove cook it up let’s go [Music]
In this video, I’m showing you how to make a restaurant-style Salmon Cobb Salad inspired by the one at Moxie’s. This is not your traditional Cobb Salad — it features Coho salmon, tiger prawns, crispy bacon, avocado, soft-boiled eggs, and homemade croutons, all layered on a bed of lettuce with ranch dressing and a tangy sun-dried tomato vinaigrette. Topped with feta cheese and cherry tomatoes, this hearty seafood salad is packed with flavor and perfect for lunch or dinner.
If you’ve been searching for a healthy, protein-packed salad recipe or a copycat Moxie’s Salmon Cobb Salad, this step-by-step tutorial is for you. It’s easy to follow and delivers restaurant-quality results at home. Don’t forget to like, comment, and subscribe for more delicious recipe videos! #SalmonCobbSalad #SeafoodSalad #HealthyRecipes #MoxiesCopycat #SummerSalad #EasySaladRecipe
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