Cobb Salad Recipe

Prepare lettuce

Wash and dry the romaine lettuce thoroughly. Chop or tear into roughly 1-inch pieces and place in a large shallow serving bowl or on a platter to form the base of the salad.

Prepare cucumber

Peel if desired, slice the cucumber in half lengthwise, scoop out seeds with a spoon if watery, then slice into 1/4-inch half-moons. Scatter evenly over the lettuce.

Prepare carrot

Peel the carrot and either shred it on a box grater or cut into thin matchsticks. Scatter the shredded/julienned carrot over the lettuce and cucumber.

Prepare onion

Peel and thinly slice the red onion into rings or half-rings. If the onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the salad.

Add tomatoes and chicken

Halve the grape tomatoes and arrange them in a line or scattered on the salad. Add the cooked chicken breast (diced or shredded) in a separate row or distributed evenly.

Add eggs, bacon, avocado, and cheese

Quarter the hard-boiled eggs and arrange them in a row. Crumble the cooked bacon and sprinkle in a row. Slice the avocado and fan or place slices in a row. Finish with crumbled blue cheese in a final row or sprinkle as desired.

In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, red wine vinegar, Dijon mustard, olive oil, honey (if using), and minced garlic until smooth.

Season the dressing with salt and freshly ground black pepper to taste. If the dressing is too thick, thin with 1–2 teaspoons of cold water and whisk again to reach desired consistency.

Taste and adjust acidity or sweetness by adding a little more vinegar or honey as needed.

Just before serving, drizzle the dressing evenly over the salad or serve dressing on the side. Use a fork and large spoon or tongs to toss portions on individual plates, taking care to get a bit of each component in every serving.

Garnish with an extra sprinkle of crumbled blue cheese and a grind of fresh black pepper if desired. Serve immediately.