Cobb Recipe

Name: Bud's at Silver Runs Cobb Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 cups Romaine lettuce, chopped; 6 slices Cooked bacon, crumbled; 3 large Hard-boiled eggs, sliced; 1 whole Avocado, ripe, sliced; 1.5 cups Grape or cherry tomatoes, halved; 3 oz Shredded cheddar cheese; 2 oz Crumbled bleu cheese; 1 tsp Fine sea salt; 0.5 tsp Freshly ground black pepper; 0.75 cups Ranch dressing (store-bought or homemade); 1 tsp Fresh lemon juice (optional, for brightness); 1 tbsp Chopped chives or green onions; 1 slice Extra crumbled bacon (optional)

Inspired by Bud's at Silver Run

Time25m

Serves4

shredded cheddar, bleu cheese, bacon crumbles, sliced egg, avocado, tomatoes, and chopped Romaine tossed in ranch dressing

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Ingredients

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Salad

6 cups Romaine lettuce, chopped

6 slices Cooked bacon, crumbled

3 large Hard-boiled eggs, sliced

1 whole Avocado, ripe, sliced

1 1/2 cups Grape or cherry tomatoes, halved

3 oz Shredded cheddar cheese

2 oz Crumbled bleu cheese

1 tsp Fine sea salt

1/2 tsp Freshly ground black pepper

Dressing

3/4 cups Ranch dressing (store-bought or homemade)

1 tsp Fresh lemon juice (optional, for brightness)

Garnish / optional

1 tbsp Chopped chives or green onions

1 slice Extra crumbled bacon (optional)

Method

Salad

Prepare lettuce

Wash and thoroughly dry the Romaine leaves. Chop into roughly 1-inch pieces and place in a large salad bowl.

Cook and crumble bacon

If bacon is not already cooked, cook 6 slices in a skillet over medium heat until crisp (about 8–10 minutes), turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then crumble or chop into bite-sized pieces.

Prepare eggs

Place 3 large eggs in a pot, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover. Let sit 9–11 minutes for firm yolks. Drain, cool in an ice bath 5 minutes, peel and slice each egg into 4–6 slices.

Slice avocado and tomatoes

Halve, pit and peel the avocado, then slice into 6–8 pieces. Halve the grape or cherry tomatoes.

Add cheeses

Measure and have ready 3 oz shredded cheddar and 2 oz crumbled bleu cheese so they can be sprinkled onto the assembled salad.

Dressing & assembly

If desired, brighten the ranch by stirring 1 tsp lemon juice into 3/4 cup ranch dressing. Taste and adjust.

Pour about half of the dressing over the chopped Romaine (you can reserve the rest to serve at the table). Gently toss the lettuce to coat lightly and evenly—use tongs or two large spoons. Avoid over-tossing so toppings remain distinct.

Arrange the toppings in rows or scatter evenly over the dressed lettuce: place sliced eggs, avocado slices, halved tomatoes, crumbled bacon, shredded cheddar, and crumbled bleu cheese. Aim for an even distribution so every portion gets each component.

Season lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, then drizzle remaining dressing over top as desired or serve on the side.

Garnish with chopped chives or green onions and extra crumbled bacon if using. Serve immediately.