Cobb Salad Recipe
seasonal lettuces – shaved red onion – hard cooked farm egg – sliced avocado – Kalamata olives – garlic croutons – bacon – amish blue cheese – oven-roasted tomatoes – buttermilk ranch dressing
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Ingredients
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Salad components
Roasted tomatoes
Garlic croutons
Buttermilk ranch dressing
Method
Roasted tomatoes
- 1
Prepare and roast
Preheat the oven to 400°F (200°C). Toss the halved tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper and the thyme leaves if using in a small bowl. Spread cut-side up on a small rimmed baking sheet. Roast for 12–18 minutes until the edges are slightly caramelized but tomatoes still hold their shape. Remove from oven and cool to room temperature.
Garlic croutons
- 2
Make croutons
In a medium skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Add bread cubes, sprinkle with 1/8 teaspoon salt and a pinch of black pepper, and toss to coat. Cook, stirring frequently, 5–7 minutes until cubes are crisp and golden on all sides. Transfer to a plate to cool.
Buttermilk ranch dressing
- 3
Whisk dressing
In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 1/4 cup sour cream until smooth. Stir in 1 minced garlic clove, chopped chives, parsley, dill (if using), 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning or thin with a little more buttermilk if a looser consistency is desired. Refrigerate at least 15 minutes to let flavors meld.
Bacon and eggs
- 4
Cook bacon and eggs
For bacon: cook 6 strips in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally, or bake on a rack at 400°F (200°C) for 12–15 minutes. Transfer to paper towels to drain, then chop into bite-size pieces. For eggs: place 3 large eggs in a small saucepan, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover. Let sit 9–10 minutes for firm yolks. Drain, cool in ice water for 5 minutes, peel and quarter each egg.
Assemble salad
- 5
Place 6 cups of washed and dried seasonal lettuces in a large shallow bowl or on a platter. Arrange quartered eggs, sliced avocado, halved Kalamata olives, chopped bacon, crumbled blue cheese, oven-roasted tomatoes and garlic croutons in separate rows or clusters on top of the greens to create the classic Cobb layout.
- 6
Scatter the shaved red onion over the salad and season lightly with a pinch of salt and a few grinds of black pepper.
- 7
Serve the salad with buttermilk ranch dressing on the side (about 3/4 to 1 cup dressing) or lightly drizzle 1/3–1/2 cup over the salad and toss gently at the table. Divide among 4 plates and serve immediately.
