Cobb Salad Recipe
House greens with tomatoes, cucumbers, chickpeas, egg, avocado, bacon and crumbly blue. Served with our house made ranch dressing.
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Ingredients
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Salad
House Ranch Dressing
Method
House Ranch Dressing
- 1
Make the dressing
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt) and 1/4 cup buttermilk until smooth. Add 1 tsp lemon juice, 1 tbsp finely chopped chives, 1 tsp finely chopped parsley, 1/2 tsp fresh dill (or 1/2 tsp dried), 1 minced garlic clove, 1/4 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp Worcestershire sauce (if using). Whisk until combined. Taste and adjust seasoning or consistency — add up to 2 tbsp more buttermilk if you prefer a thinner dressing. Refrigerate at least 15 minutes to let flavors meld; can be made up to 24 hours ahead.
Salad
- 2
Cook and prep components
Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 9 minutes for fully set yolks. Immediately transfer eggs to an ice bath for 5 minutes, then peel and quarter. While the eggs cook, lay bacon slices on a rimmed baking sheet and bake in a 400°F (200°C) oven for 12–16 minutes until crisp, or pan-fry over medium heat turning occasionally until crisp. Transfer bacon to paper towels to drain, then chop into bite-sized pieces. Drain and rinse 1 cup canned chickpeas. Halve 1 cup cherry tomatoes. Slice 1 cup cucumber into half-moons. Slice avocado and toss lightly with a tiny pinch of salt and a squeeze of lemon (optional) to slow browning. Crumble 1 oz blue cheese.
- 3
Assemble the Cobb salad
On a large platter or in individual bowls, arrange 6 cups mixed salad greens as the base. Neatly arrange the toppings in rows or sections over the greens: place halved cherry tomatoes, cucumber slices, rinsed chickpeas, quartered eggs, avocado slices, and chopped bacon. Sprinkle crumbled blue cheese evenly over the top. Scatter 1 tbsp sliced chives and season lightly with kosher salt and freshly ground black pepper to taste.
- 4
Serve
Serve the salad immediately with the chilled house ranch dressing on the side or drizzled over the top. Toss lightly at the table if desired so ingredients remain distinct but coated. Leftover dressing keeps refrigerated up to 4 days; leftover assembled salad should be eaten promptly (greens will wilt).