Cobb Salad Recipe

Prep and bake bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Pat bacon slices dry with paper towel. In a small bowl combine brown sugar and 1/2 tsp freshly ground black pepper. Press each bacon slice into the brown sugar mixture to coat lightly on one side.

Arrange the bacon sugar-side up on the rack or directly on foil (rack preferred so bacon crisps evenly). Bake 12–18 minutes depending on thickness and desired crispness, checking at 10 minutes. When bacon is bubbly and caramelized, remove from oven.

Transfer bacon to a paper towel–lined plate to drain and cool. Once slightly cooled, chop into 1/2-inch pieces. Keep warm or at room temperature until assembling salad.

In a medium bowl combine 1 cup finely diced Roma tomatoes, 1/4 cup finely diced onion, 2 tbsp chopped cilantro and 1/2 tsp minced jalapeño (optional).

Add 1 tbsp fresh lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir gently to combine. Taste and adjust seasoning. Let sit 10–15 minutes at room temperature to allow flavors to meld.

Cut and peel the ripe avocado, then dice into approximately 1/2-inch pieces. Toss gently with 1 tsp fresh lime juice and 1/8 tsp salt to season and slow browning. Keep covered until assembly.

In a small jar or bowl combine 2 tbsp red wine vinegar, 1 tsp Dijon mustard, and 1 tsp honey. Whisk or shake to emulsify while slowly adding 6 tbsp extra-virgin olive oil until dressing is blended. Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust acidity or sweetness to taste.

Place 6 cups of mixed salad greens in a large shallow bowl or on a platter and lightly toss to distribute.

Sprinkle the shredded Monterey Jack (1/2 cup) and shredded sharp cheddar (1/2 cup) evenly over the greens in separate rows or scattered, depending on presentation preference.

Arrange the pico de gallo (about 1 cup) in a line or dollops on the salad, keeping components slightly separated if you want classic Cobb presentation.

Scatter the freshly diced avocado over the greens.

Top with the chopped brown sugar pepper bacon pieces.

If using, place quartered hard-boiled eggs and sprinkle 2 tbsp sliced green onions over the salad.

Drizzle the prepared dressing (or serve dressing on the side) just before serving, or let diners add to taste.