Clearman's Cobb Salad Recipe

Prepare lettuces

Wash and thoroughly dry romaine and iceberg lettuces. Chop romaine into bite-sized pieces and shred the iceberg. Combine both in a large mixing bowl or directly on a serving platter.

Cook and prepare protein components (if not pre-cooked)

If using raw chicken: season two boneless skinless chicken breasts with salt and pepper. Grill over medium-high heat 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch pieces. For bacon: cook 6 slices in a skillet over medium heat or bake at 400°F (200°C) for 12–16 minutes until crisp. Drain on paper towels and chop into bite-sized pieces.

Prepare vegetables and eggs

Seed and dice tomatoes into roughly 1/2-inch pieces. Halve, pit, and dice the avocado just before assembly to avoid browning; toss avocado pieces lightly with a few drops of lemon juice if desired. Thinly slice red onion into half-moons. Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover and let sit 10–12 minutes for hard-boiled yolks. Transfer eggs to an ice bath, peel, and chop coarse.

Assemble Cobb

On the large bowl or platter with the mixed lettuces, arrange the salad components in rows or sections for a classic Cobb presentation: place diced chicken in one row (about 2 cups), bacon pieces in a row, diced tomato in a row, diced avocado in a row, chopped eggs in a row, thinly sliced red onion in a row, and sprinkle crumbled bleu cheese across a row. If serving family-style, you can toss everything together gently. Garnish with sliced chives or scallions.

Portion and serving

Toss or leave arranged and serve with house vinaigrette on the side or lightly drizzle over salad (about 2–3 tablespoons dressing per serving). Provide extra bleu cheese and freshly ground black pepper at the table.

In a small bowl or jar, combine red wine vinegar, Dijon mustard, honey, minced shallot, minced garlic, kosher salt, and black pepper. Whisk or shake to blend.

Slowly stream in the extra-virgin olive oil while whisking continuously (or secure jar lid and shake vigorously) until emulsified and slightly thickened. Taste and adjust seasoning—add more salt, pepper, or honey to balance acidity and sweetness as desired.

Let the vinaigrette sit at room temperature for 10–15 minutes to allow the shallot and garlic flavors to mellow, or refrigerate up to 3 days. Stir or shake before serving.