Hollywood Cobb Recipe

Hard-cook the eggs

Place 4 eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Cook the bacon

Preheat oven to 400°F (200°C). Place 6 bacon slices on a rimmed baking sheet lined with foil, spacing evenly. Bake 12–18 minutes until crisp to your liking. Transfer to paper towels to drain and cool, then chop or crumble into bite-sized pieces.

Grill the chicken

Pat 2 chicken breasts dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Brush with 1 tbs olive oil. Heat a grill pan or outdoor grill to medium-high. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice into 1/2-inch strips.

Prepare avocado and tomato

Halve and pit 1 avocado. Slice or dice to preferred size; toss slices with a light squeeze of lemon if desired to prevent browning. Cut 1 tomato into 1/2-inch wedges or dice.

Blue cheese vinaigrette

Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tbsp lemon juice, 2 tbsp buttermilk, 1/4 cup crumbled blue cheese, 1/2 tsp Worcestershire sauce, 1/4 tsp kosher salt, and 1/4 tsp black pepper until smooth. Adjust thickness with extra buttermilk or water to reach desired consistency. Taste and adjust seasoning.

Chipotle vinaigrette

In a jar combine 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tsp minced chipotle in adobo, 1 tbsp honey, 1 tsp Dijon, 1 minced garlic clove, 1/2 tsp kosher salt and 1/4 tsp black pepper. Shake or whisk vigorously until emulsified. Taste and adjust heat or acidity.

In a large mixing bowl, combine 6 cups chopped romaine and 2 cups mixed baby greens. Toss gently to combine.

Arrange the chopped greens onto a large serving platter or divide evenly among 4 plates (servings). Create rows or sections across the salad for a classic Cobb presentation: sliced grilled chicken, crumbled bacon, quartered hard-cooked eggs, avocado slices, tomato pieces, and crumbled blue cheese.

Sprinkle 2 tbsp finely sliced chives over the assembled salad.

Serve with choice of Blue Cheese Vinaigrette or Chipotle Vinaigrette on the side (about 3–4 tbsp dressing per serving recommended). Allow diners to dress to taste.