Cobb Recipe

Prepare lettuce

Wash and dry romaine lettuce thoroughly. Chop or tear into bite-sized pieces and place in a large shallow serving bowl or platter.

Prepare avocado

Halve the avocado, remove the pit, peel and slice into 1/4-inch slices. Arrange slices in a single row or scattered across the lettuce.

Prep tomatoes

Halve the cherry tomatoes and scatter them in a row or evenly over the lettuce.

Slice eggs

Peel the hard-boiled eggs and cut into quarters (or slices). Arrange in a row on the salad.

Slice onion

Thinly slice the red onion. If raw onion is strong, soak slices in cold water for 5 minutes then drain. Scatter or place in a row.

Add bacon and cheese

Crumble or chop cooked bacon and sprinkle over the salad. Evenly distribute crumbled blue cheese.

Season

Lightly season the assembled salad with the kosher salt and freshly ground black pepper. Reserve final seasoning adjustment until after dressing.

In a small bowl or jar, combine the lemon juice, honey, Dijon mustard, minced shallot, apple cider vinegar, salt and pepper. Whisk until the honey dissolves and the mustard is incorporated.

While whisking constantly, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. Alternatively, add all ingredients to a jar, seal tightly and shake vigorously until combined. Taste and adjust seasoning—add more honey for sweetness, more lemon for acidity, or a pinch more salt if needed.

Let the dressing sit for 5 minutes to allow flavors to meld. If you soaked the onion, drain it and add a tablespoon of the vinaigrette to the onion to quick-pickle for extra mildness (optional).

Just before serving, drizzle the vinaigrette over the salad (about half to two-thirds of the dressing for 4 servings), toss gently to combine (or serve dressed rows and pass remaining dressing), and finish with an extra sprinkle of crumbled blue cheese or freshly cracked black pepper if desired.