Elevated Cobb Recipe

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer 9 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes, peel, and quarter.

Prepare chickpeas

If using canned chickpeas, drain and rinse. Pat dry with paper towels. Toss with 1/2 tsp olive oil, 1/4 tsp kosher salt and a pinch of pepper. If you prefer them warmed/crisped, spread on a baking sheet and roast at 425°F (220°C) for 12–15 minutes, shaking once, until slightly browned and crisp.

Press and sear tofu

Press tofu for 15–20 minutes to remove excess moisture (wrap in towel and weight). Slice into 1/2-inch slabs and pat dry. Heat 1 tbs olive oil in a nonstick pan over medium-high heat. Season tofu lightly with 1/4 tsp salt and pepper. Sear 3–4 minutes per side until golden brown and crisped edges. Remove and let rest 2 minutes, then cut into bite-sized cubes or strips.

In a small bowl or jar combine lemon juice, Dijon mustard, honey (or maple), minced garlic, chopped parsley and chives, salt and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning. Dressing can be made up to 1 day ahead and refrigerated; bring to room temperature and re-whisk before serving.

Rinse and spin-dry romaine, spinach, and watercress. Chop or tear larger leaves so the mix measures about 6 cups romaine + 2 cups spinach when combined. Halve cherry tomatoes, slice cucumber into half-moons, thinly slice red onion, and slice avocado just before assembly to prevent browning. Toast walnuts or pecans in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant. Crumble the feta and set all components aside in separate small bowls for plating.

On a large platter or four individual plates, create a bed with the mixed greens. Neatly arrange the toppings in rows or sections for the classic Cobb look: halved cherry tomatoes, cucumber, avocado slices, crumbled feta, quartered eggs, roasted or seasoned chickpeas, and seared tofu. Scatter thin red onion slices, toasted nuts, and microgreens over the top. Sprinkle everything bagel seasoning or flaky sea salt lightly over avocado and tofu.

Drizzle the lemon-herb vinaigrette evenly over the assembled salad (about 2–3 tablespoons per serving) or serve the dressing on the side. Toss lightly at the table if desired so ingredients remain distinct but coated.

Serve immediately. Leftovers: store dressing separately and keep salad components refrigerated; avocado will brown so slice just before serving remaining portions.