Cobb Salad Recipe

Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.

Halve the grape or cherry tomatoes and place them cut-side up on the prepared sheet. Drizzle with 1 tablespoon olive oil, sprinkle the minced garlic, 1 tsp salt and 1 tsp black pepper, and toss briefly to coat.

Roast in the preheated oven for 15–20 minutes, until tomatoes are softened, slightly caramelized at edges but still holding shape. Remove and let cool to room temperature.

Preheat a skillet over medium heat. Add the 6 slices of smoked bacon and cook until crisp, about 6–10 minutes, turning occasionally for even browning.

Transfer bacon to a paper towel–lined plate to drain, then crumble or chop into bite-sized pieces once cool enough to handle.

Bring a medium pot of water to a gentle boil. Reduce to a simmer and carefully lower in 4 large eggs using a spoon.

Simmer the eggs for 6 1/2 minutes for jammy yolks with a slightly set white (adjust ±30 seconds to preference).

Immediately transfer eggs to an ice bath for 5 minutes to stop cooking. Peel gently and set aside.

In a bowl or small jar combine 3 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon minced shallot, 1 teaspoon salt and 1 teaspoon black pepper.

Slowly whisk in 1 cup extra-virgin olive oil until emulsified. Stir in 2 tablespoons grated Parmesan. Taste and adjust seasoning; add a splash of water (1–2 tsp) if dressing is too thick.

Refrigerate the vinaigrette up to 1 hour if you prefer it chilled; whisk again before using.

In a large bowl, combine 6 cups chopped romaine and 2 cups mixed baby greens. Toss gently to mix.

Arrange the greens on a large platter or divide between 4 plates (serving suggestion). Neatly arrange toppings in rows or sections: roasted tomatoes, crumbled bacon, sliced avocado, halved soft-boiled eggs (yolks facing up), crumbled blue cheese, and a sprinkle of finely grated Parmesan.

To prepare avocado: halve, pit and slice the 1 large avocado, then fan or dice and season lightly with a pinch of salt and a squeeze of lemon if desired.

Drizzle the Parmesan vinaigrette over the assembled salad (about 2–3 tablespoons per serving) or serve the dressing on the side.

Finish with an extra grind of black pepper and additional crumbled blue cheese or grated Parmesan to taste. Serve immediately.