Peoples Cobb Recipe

Make the dressing

In a medium bowl, whisk together mayonnaise, sour cream and yogurt (or buttermilk) until smooth. Stir in 1.5 oz crumbled blue cheese, lemon juice, white wine vinegar, Worcestershire, minced garlic, salt and pepper. Taste and adjust seasoning. If you prefer a thinner dressing, add an additional 1–2 tablespoons of yogurt or buttermilk. For a silkier texture, slowly whisk in the 1 tsp olive oil. Refrigerate while assembling salad to allow flavors to meld (at least 15 minutes).

Cook bacon

Heat a skillet over medium heat. Add nitrate-free bacon slices and cook, turning occasionally, until crisp (about 8–10 minutes depending on thickness). Transfer to a plate lined with paper towels to drain and cool, then crumble or slice into bite-sized pieces.

Prepare chicken

If using raw chicken: season 2 boneless breasts lightly with salt and pepper and grill or pan-sear over medium-high heat with 1 tsp oil until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes and slice. If using rotisserie or pre-cooked chicken, slice or cube into 2 cups worth.

Prepare eggs and avocado

If you don't already have hard-boiled eggs: place 4 large eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat and let sit 10 minutes. Drain and cool in ice water for 5 minutes; peel and quarter. For avocado: right before assembly, slice 1.5 avocados, sprinkle lightly with 1/4 tsp coarse sea salt (optional) to enhance flavor and prevent slight bitterness.

Build the salad

On a large platter or divided salad bowl, combine 6 cups chopped romaine and 2 cups mixed baby greens and toss gently to combine. Arrange the salad components in rows or sections for classic Cobb presentation: place 2 cups sliced chicken in a row, follow with crumbled bacon, quartered eggs, halved cherry tomatoes (1.5 cups), sliced cucumbers (1 cup), avocado slices, and sprinkle 3 oz crumbled blue cheese over the center or evenly across the salad.

Dress and garnish

Drizzle the blue cheese dressing over the assembled salad to taste (start with about 3–4 tablespoons) or serve the dressing on the side. Sprinkle chopped chives or parsley (1 tbs) over the top as a garnish. Finish with additional cracked black pepper if desired.

Serve

Toss lightly at the table or let guests portion from the platter. Serve immediately so avocado stays vibrant and bacon remains crisp.