Italian Cobb Recipe

Wash and dry romaine, radicchio, and arugula thoroughly. Chop or tear the romaine and radicchio into roughly 1–1.5 inch pieces. Place all greens into a large shallow bowl or platter and toss gently to combine.

Prepare proteins

If using rotisserie chicken, remove skin and shred into bite-sized pieces. Slice salami into thin ribbons and tear prosciutto into pieces. Quarter the hard-boiled eggs. Arrange each protein component in separate rows or small piles across the bed of greens to echo a classic Cobb presentation.

Prep vegetables & cheese

Halve cherry tomatoes, slice roasted red peppers into strips, seed and dice the cucumber, thinly slice the red onion, halve the olives and slice pepperoncini. Sprinkle Parmesan shavings and torn basil over the salad, distributing evenly among the rows so every portion will have a mix of flavors.

Preheat oven to 375°F (190°C) if making crostini from fresh bread. Toss bread pieces with 1 tbs olive oil and the minced garlic and spread on a baking sheet. Toast for 6–10 minutes until golden and crisp, then cool and roughly chop or break into irregular pieces. If using store-bought crostini, warm briefly and rub with the garlic clove before chopping. Scatter crostini over the salad just before serving so they remain crunchy.

In a jar or small bowl, combine red wine vinegar, lemon juice, Dijon, honey, minced garlic, dried oregano, salt, and black pepper. Whisk or shake vigorously until combined. Slowly stream in the 1/2 cup extra-virgin olive oil while whisking to emulsify the dressing. Taste and adjust seasoning — add more salt, pepper, or lemon as needed.

Drizzle about 3–4 tablespoons of vinaigrette evenly over the assembled salad (reserve extra dressing to pass at the table). Gently toss or let diners toss their own portions so the crostini stay crunchy. Finish with an additional sprinkle of shaved Parmesan and torn basil. Serve immediately.