Cobb Recipe

Cook the bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 6 bacon slices in a single layer. Bake 14–18 minutes until crisp but not burnt (time depends on thickness). Remove to a paper-towel–lined plate and let drain. When cool, chop into 1/2-inch pieces.

Hard-boil the eggs

Place 3 large eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. As soon as water boils, cover the pan, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes. Peel and cut each egg into quarters (or slices) and set aside.

Measure 3 tablespoons bleu cheese crumbles and set aside for final assembly.

Prepare the tomatoes: halve cherry or grape tomatoes to yield about 1 cup.

Slice the cucumber: halve the 1/2 English cucumber lengthwise and slice thinly (about 1/4-inch). If skin is thick, peel in stripes.

Shred carrots if not pre-shredded to get 1/2 cup.

Slice the avocado: halve, remove pit, scoop out flesh and cut into 1/2-inch cubes or thin slices. Toss avocado with 1 teaspoon lemon juice (optional) to slow browning and add brightness.

Prepare greens: place 6 cups of spring mix in a large shallow bowl or on a platter and spread into an even layer.

Arrange toppings: create rows or sections across the spring mix for an attractive Cobb presentation. From left to right (suggested): chopped bacon, quartered hard-boiled eggs, halved tomatoes, sliced cucumbers, shredded carrots, avocado pieces. Sprinkle 3 tablespoons bleu cheese crumbles evenly over the top.

Season: lightly sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper over the assembled salad, concentrating slightly on the avocado and tomatoes.

Dress and finish: drizzle or serve 1/2 cup ranch dressing on the side or lightly across the salad. Scatter 1/2 cup fried onion strings over the top just before serving to maintain crispness.