Cobb Salad Recipe

Prepare lettuces

Wash the romaine and iceberg lettuces thoroughly. Spin or pat dry and chop/tear into roughly 1–2 inch pieces. Place in a large serving bowl or on a platter in an even layer (about 8 cups combined).

Prep tomatoes and cucumber

Halve the cherry tomatoes (or quarter if large). Peel the cucumber if desired, halve lengthwise and slice into 1/4-inch half-moons. Scatter tomatoes and cucumber over the lettuce base in even rows or clusters.

Slice onion and avocado

Peel and thinly slice the red onion into rings or half-moons; separate and distribute across the salad. Halve the avocados, remove pits, slice crosswise and fan or place slices in rows. To prevent browning, squeeze a little lemon juice over avocado.

Prepare chicken

If not already cooked, poach or roast two boneless skinless chicken breasts (about 12–14 oz raw) seasoned with salt and pepper: simmer in lightly salted water for 12–15 minutes or roast at 400°F (200°C) for 18–22 minutes until internal temp is 165°F (74°C). Cool slightly and dice or shred into bite-sized pieces (about 2 cups). Arrange in a row on the salad.

Cook bacon

Cook bacon until crisp: either fry in a skillet over medium heat 6–8 minutes, or bake at 400°F (200°C) on a foil-lined sheet for 12–18 minutes. Drain on paper towels, let cool, then chop into 1/2-inch pieces and place in a row on the salad.

Hard-boil eggs

Place eggs in a saucepan, cover with cold water by 1 inch. Bring to a gentle boil, turn off heat, cover and let sit 9–11 minutes. Transfer to ice bath for 5 minutes, peel, then quarter each egg and arrange quarters in a row on the salad.

Add cheese

Crumble the blue cheese (3 oz) and scatter in a row; reserve extra for garnish if desired.

Make dressing

In a medium bowl, mash the garlic clove with a pinch of salt, then whisk in mayonnaise, red wine vinegar, Dijon mustard, Worcestershire sauce, lemon juice, olive oil, salt, and black pepper until smooth and emulsified. Taste and adjust seasoning; if too thick, thin with 1–2 teaspoons of water or more lemon juice.

Dress and toss

Either drizzle dressing over the arranged Cobb salad (about 1/2–3/4 cup) or serve on the side. For a composed Cobb, leave rows intact and serve with dressing alongside so diners can add their own. If tossing, gently combine all components with enough dressing to coat (start with 1/2 cup and add more to taste).

Sprinkle chopped chives and additional blue cheese crumbles over the top. Serve immediately so avocado remains fresh and bacon stays crisp.