Cobb Salad Recipe

Prepare lettuce and vegetables

Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-sized pieces and place in a large salad bowl or on a platter. Thinly slice the red onion and halve the cherry tomatoes (if using). Add the sliced onions and tomatoes to the bowl but keep the avocado and eggs separate for assembly.

Cook or crisp bacon

Cook bacon until crispy in a skillet over medium heat (about 8–10 minutes), or bake on a rimmed sheet at 400°F/200°C for 15–20 minutes until crisp. Transfer to a paper towel–lined plate to drain, then roughly chop into bite-sized pieces.

Prepare corn

If using canned fire-roasted corn, drain and pat dry. If using fresh corn, grill or char over high heat until slightly blackened (about 8–10 minutes, turning occasionally), then cut kernels from the cob. Allow to cool slightly before adding to the salad.

Prep eggs and avocado

Place eggs in a pot of cold water, bring to a gentle boil, then simmer 9–11 minutes for firm yolks. Cool in an ice bath, peel and halve or quarter. Dice the ripe avocado and toss gently with a pinch of salt and a splash of lime juice to prevent browning; keep separate until assembly to maintain texture.

Assemble Cobb Salad

On the bowl or a large platter, arrange the chopped romaine as the base. Neatly arrange the fire-roasted corn, chopped crispy bacon, diced avocado, sliced red onion, and halved eggs in rows or sections across the lettuce. Sprinkle crumbled blue cheese or feta over the top, if using.

Make the dressing in a blender or food processor: add the ripe avocado (for dressing), Greek yogurt, lime juice, olive oil, vinegar, honey, minced garlic, chopped cilantro (or parsley), salt, and black pepper. Pulse until smooth.

With the blender running, add water 1 tablespoon at a time until the dressing reaches a pourable but creamy consistency (about 1–2 tablespoons). Taste and adjust salt, pepper, or lime as needed.

If you prefer a thinner dressing, whisk in an additional 1–2 tablespoons of olive oil or water. Transfer to a serving container and chill briefly if not using immediately (10–15 minutes).

To serve: drizzle dressing over the assembled Cobb salad or serve on the side. Toss gently if desired or let guests choose portions. Finish with an extra sprinkle of black pepper and chopped cilantro, if desired.