California Cobb Recipe
Iceberg & romaine topped with baby & blue cheese with a truffle ranch
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Ingredients
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Salad Base
Toppings
Truffle Ranch Dressing
Method
Salad Preparation
- 1
Prepare the Lettuce
Chop the iceberg and romaine lettuce into bite-sized pieces, and place them in a large salad bowl.
- 2
Add Baby Spinach
Rinse the baby spinach under cold water and add it to the salad bowl with the chopped iceberg and romaine.
Topping the Salad
- 3
Add Toppings
Sprinkle the crumbled blue cheese, halved cherry tomatoes, chopped bacon, diced avocado, and chopped hard-boiled eggs evenly over the salad base.
Making the Dressing
- 4
Combine Dressing Ingredients
In a medium bowl, mix the mayonnaise, sour cream, buttermilk, truffle oil, garlic powder, onion powder, dried dill, salt, and black pepper until well combined.
- 5
Adjust Seasoning
Taste the dressing and adjust the seasoning with additional salt and black pepper as needed.
Final Assembly
- 6
Dress the Salad
Drizzle the truffle ranch dressing over the salad and toss gently to combine all ingredients.
- 7
Serve
Serve the California Cobb salad immediately, garnished with extra blue cheese if desired.