Grand Cobb Salad Recipe

Roast tomatoes

Preheat oven to 425°F (220°C). Toss 1 cup halved cherry or plum tomatoes with 1 teaspoon olive oil and a pinch of salt on a small sheet pan. Roast until softened and slightly caramelized, about 18–22 minutes. Allow to cool slightly.

Roast garlic (optional)

If using roasted garlic for a milder flavor, wrap 1 garlic clove in foil with a drop of oil and roast in the oven alongside the tomatoes for 12–15 minutes until soft. Otherwise use raw garlic in the vinaigrette.

Place the roasted tomatoes and roasted or raw garlic in a blender or food processor. Add 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 cup extra-virgin olive oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Blend until mostly smooth.

Taste and adjust seasoning. If vinaigrette is too thick, add up to 1 tablespoon warm water to reach desired consistency. Add 1 teaspoon lemon juice if you want extra brightness. Transfer vinaigrette to a jar and refrigerate briefly while assembling salad.

Cook bacon until crisp in a skillet over medium heat or bake at 400°F (200°C) for 12–18 minutes. Drain on paper towels and chop into bite-sized pieces.

If not using pre-cooked chicken, poach or grill 2 boneless skinless chicken breasts: to poach, simmer in salted water or broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Cool slightly and chop into 1/2–3/4-inch pieces.

Hard-boil eggs: place 3 eggs in a pot, cover with cold water, bring to a gentle boil, then remove from heat and cover for 9–11 minutes. Transfer to an ice bath, peel, and grate or coarsely chop eggs. Reserve for topping.

Dice the avocado just before assembly to prevent browning. Halve remaining cherry or grape tomatoes if different from roasted tomatoes.

In a large bowl or on a platter, combine 6 cups chopped romaine and 2 cups mixed baby greens. Toss lightly to mix.

Arrange the toppings in rows or distributed evenly across the greens: 2 cups chopped chicken, chopped bacon (6 slices worth), grated hard-boiled eggs (from 3 eggs), diced avocado (1), 1.5 cups halved tomatoes, and 3 oz crumbled blue cheese.

Drizzle the roasted tomato vinaigrette over the salad — start with about 1/3 to 1/2 cup and toss gently to coat. Add more vinaigrette as needed to taste.

Season with additional salt and freshly ground black pepper to taste. Sprinkle snipped chives over the top if using.

Serve immediately so avocado remains fresh and greens crisp. Offer extra vinaigrette and blue cheese on the side for guests who want more.