Super Cobb Recipe

Pat romaine lettuce dry after washing. Tear the leaves into bite-sized pieces and place in a large serving bowl or arrange on a platter.

Boil eggs

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for 10 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Prepare chicken

Pat chicken breasts dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat until shimmering. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Cook beef bacon

In a separate skillet over medium heat, cook beef bacon slices 3–5 minutes per side until crisped to your liking. Transfer to a paper towel-lined plate to drain and chop into bite-sized pieces or leave whole.

Halve the cherry tomatoes. Thinly slice the red onion into rings and, if desired, soak slices in cold water for 5 minutes to mellow bite, then drain. Halve, pit and peel the avocado (or scoop out with a spoon) and slice into 1/2-inch wedges. Keep avocado slices lightly coated with a squeeze of lemon juice to avoid browning.

In a small bowl, whisk together 1 tablespoon mayonnaise, 3 tablespoons sour cream, and 3 tablespoons buttermilk until smooth. Stir in chopped parsley, chives, garlic powder, onion powder, dried dill (if using), 1 teaspoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning; add a bit more buttermilk if you prefer a thinner consistency. Chill until ready to serve.

Arrange the prepared proteins and produce over the bed of romaine in organized rows or scatter for a rustic look: sliced grilled chicken, quartered boiled eggs, chopped beef bacon, avocado slices, halved cherry tomatoes, and sliced red onion. Sprinkle the crumbled blue cheese evenly over the top.

Drizzle the creamy ranch dressing over the salad just before serving or serve on the side. Finish with an extra crack of black pepper if desired. Toss gently at the table or let guests serve themselves.