Cobb Salad Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet without overlapping. Bake 12–16 minutes until crisp. Remove to a paper-towel-lined plate and let drain. When cool, chop or crumble into bite-sized pieces.

Cook eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat and let sit 9 minutes for fully set yolks. Transfer to an ice bath 5 minutes, peel, and quarter.

Prep vegetables and cheeses

While eggs cook, wash and dry the mixed greens thoroughly and place in a large shallow bowl or on a platter. Slice the chargrilled chicken breast into 1/4-inch strips. Core and chop tomatoes into 3/4-inch pieces. Peel (if desired) and slice cucumber into half-moons about 1/4-inch thick. Thinly slice red onion into rings or half-rings and separate. Crumble the blue cheese and shred the cheddar if not pre-shredded.

Assemble salad

Arrange the salad components in rows or sections across the bed of greens: place sliced chargrilled chicken, crumbled bacon, quartered eggs, chopped tomatoes, a scoop (about 1/2–1 cup) of guacamole, cucumber slices, red onion, blue cheese and shredded cheddar in separate groups so each element is visible (classic Cobb presentation). Season the entire salad lightly with kosher salt (about 1 tsp) and freshly ground black pepper (1/2 tsp), distributing evenly.

Serve

Drizzle house vinaigrette lightly over the salad just before serving or serve dressing on the side. Toss portions at the table or serve composed so diners can mix as desired.

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, salt and pepper. Whisk or shake to combine. Slowly stream in olive oil while whisking (or add and shake the jar) until emulsified. Taste and adjust seasoning. Use about 2–3 tablespoons per salad serving or serve on the side.