Cobb Salad Recipe
Romaine and iceberg lettuce topped with cherry tomatoes, bacon, hard boiled eggs, and shredded cheese.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Ingredients
- 1
Chop the Lettuce
Rinse and dry the romaine and iceberg lettuce. Chop both types of lettuce into bite-sized pieces and place them in a large salad bowl.
- 2
Prepare the Toppings
Cut the cherry tomatoes in half and set aside. Cook the bacon until crispy, then crumble it into small pieces. Peel and chop the hard boiled eggs into quarters.
- 3
Shred the Cheese
If using block cheese, shred it using a grater. Measure out one cup of shredded cheese and set aside.
Assembling the Salad
- 4
Combine the Salad Base
In the large salad bowl with the chopped lettuce, add the halved cherry tomatoes, crumbled bacon, chopped hard boiled eggs, and shredded cheese.
- 5
Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.
- 6
Dress the Salad
Drizzle the dressing over the salad ingredients in the bowl. Toss gently to combine everything evenly.
Serving
- 7
Serve and Enjoy
Portion the salad into individual servings and enjoy fresh. You can add extra toppings or dressing if desired.
