Cobb Salad (gf) Recipe

Prepare lettuce

Wash and thoroughly dry the romaine lettuce. Chop or tear into bite-sized pieces until you have about 6 cups. Place into a large serving bowl or onto a platter.

Prepare 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 low and simmer 9 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and slice into halves or quarters.

Prepare turkey and bacon

If turkey is not already cooked, roast or pan-sear about 10–12 ounces of turkey breast until internal temperature reaches 165°F (74°C), then rest and slice into 1/2-inch pieces. If using pre-cooked turkey, slice or cube to equal about 2 cups. Cook bacon until crisp (pan-fry or bake at 400°F/200°C for 12–16 minutes), drain on paper towels, cool slightly and chop into bite-sized pieces.

Prepare produce and cheese

Halve the cherry tomatoes. Thinly slice the green onions. Slice the avocado just before assembling to prevent browning. Crumble or measure bleu cheese.

Assemble salad

On the bed of chopped romaine, arrange the turkey, bacon, avocado slices, egg quarters, halved tomatoes, and green onions in rows or sections so colors contrast (traditional Cobb layout). Sprinkle the bleu cheese crumbles evenly over the top. Keep lightly chilled until ready to dress and serve.

In a small jar or bowl, combine the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt and pepper. Whisk or shake until combined. Slowly add the olive oil while whisking or shaking until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with more salt, pepper or honey if desired.

Just before serving, drizzle 2–3 tablespoons of the dressing over the assembled salad (or serve dressing on the side). Toss gently if serving plated portions, or allow diners to portion dressing at the table.