Cobb Salad Recipe

Prepare the bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil. Arrange bacon slices in a single layer and bake 12–18 minutes until crisp, turning the pan once for even cooking if desired. Remove and transfer bacon to paper towels to drain and cool; when cool, chop into 1/2-inch pieces.

Wash and dry lettuce

Separate gem lettuce into individual leaves, rinse under cold water, and spin or pat dry thoroughly. Trim any ragged ends and halve or quarter heads as desired so leaves are bite-sized but still substantial.

Slice cucumber and onion

Halve the cucumber lengthwise, remove seeds if very watery, and slice into 1/4-inch half-moons. Thinly slice the red onion into rings or half-rings; if you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry.

Prepare tomatoes and avocado

Halve the grape tomatoes. Halve the avocado, remove the pit, score the flesh in a crosshatch pattern, and scoop out pieces with a spoon or slice and fan. Toss avocado pieces with a small pinch of salt and a few drops of lemon juice (optional) to slow browning.

Assemble salad

On a large platter or in a shallow bowl, arrange the gem lettuce as a base. Neatly arrange cucumber slices, red onion, grape tomatoes, avocado, chopped bacon, and crumbled blue cheese in rows or sections over the lettuce so the ingredients are visible (traditional Cobb presentation). Finish with a light drizzle (about 1 tablespoon) of extra-virgin olive oil and a grind of black pepper to taste.

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, grated garlic, minced shallot, salt, and pepper. Whisk or shake to blend. Slowly stream in the 6 tablespoons of extra-virgin olive oil while whisking constantly (or add to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add more honey for sweetness, salt for balance, or a teaspoon of water if the vinaigrette is too thick.

Just before serving, drizzle the vinaigrette over the assembled salad or serve on the side. Start with about 3–4 tablespoons for the whole salad and add more as needed. Gently toss or let diners toss on their plates so avocado and blue cheese remain intact.