Knife And Fork Cobb Recipe

Prepare greens and vegetables

Wash and dry the romaine and baby spinach. Chop the romaine into 1-inch ribbons. Halve the cherry tomatoes. Peel and thinly slice the cucumber into rounds. Halve, pit and slice the avocado just before assembly to prevent browning; toss slices lightly in a teaspoon of vinaigrette if desired.

Marinate the chicken

Slice each chicken breast into 4 pieces (about 1/2-inch thick cutlets). Place in a bowl and pour buttermilk over, pressing to coat. Cover and refrigerate 30 minutes (or up to 2 hours) to tenderize and flavor.

Breading

In a shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Remove chicken from buttermilk, let excess drip off, then dredge each piece thoroughly in the seasoned flour, pressing to adhere. Set on a wire rack for 5 minutes to let crust relax.

Fry the chicken

Heat a heavy skillet over medium-high and add enough neutral oil to reach about 1/4-inch depth (roughly 1 cup). When oil reaches 350°F (175°C) or a piece of bread sizzles immediately, add chicken pieces in a single layer without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined rack and keep warm in a 200°F (95°C) oven while finishing other components.

Preheat oven to 375°F (190°C). In a large bowl, toss cornbread cubes with melted butter, honey and 1/4 tsp kosher salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing once halfway, until edges are crisp and golden. Remove and cool; croutons will crisp further as they cool.

Cook the bacon

Line a baking sheet with foil and arrange bacon slices in a single layer. Bake in a 400°F (200°C) oven for 12–16 minutes until crisp (or pan-fry over medium heat until crisp). Transfer to paper towels to drain and then chop into 1/2-inch pieces.

Poach or soft-boil eggs

For soft-boiled eggs: bring a saucepan of water to a gentle boil, carefully lower 3 large eggs and cook for 6 minutes for jammy yolks. Immediately transfer to an ice bath for 2 minutes, peel gently and set aside. For poached eggs: bring a large pot of water with 1 tbsp vinegar to a simmer, create a gentle whirlpool and slip in each egg, cooking 3 minutes for runny yolk. Remove with a slotted spoon and drain on paper towel.

Season peeled or poached eggs lightly with a pinch of salt and black pepper just before plating.

In a bowl or jar, whisk together sherry vinegar, Dijon mustard, honey, minced shallot and orange juice. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as needed (add more vinegar or honey). Keep refrigerated until ready to use; bring to room temperature before dressing the salad.

Arrange the chopped romaine and baby spinach on a large serving platter or divide between 4 plates (serves 4). Neatly arrange halved cherry tomatoes, cucumber slices and avocado slices in rows or sections for a classic Cobb presentation.

Slice the warm crispy chicken into strips and lay them across the salad. Scatter chopped crisp bacon and cornbread croutons over the top. Place the peeled or poached eggs (halved if soft-boiled) evenly across the salad.

Crumble Danish blue cheese over the assembled salad, sprinkle chives for color, then drizzle Gold Coast vinaigrette generously (about 2–3 tbs per serving) or serve vinaigrette on the side. Serve immediately, providing knife and fork for each diner.