Prep’s Cobb Recipe
Romaine, our bacon, corn, avocado, cucumber, tomato, shaved egg, bleu cheese crumbles, bleu cheese dressing
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Ingredients
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Produce
Proteins & Dairy
Dressing & Finish
Method
Proteins & Dairy
- 1
Cook the bacon
Place a large skillet over medium heat. Add the bacon slices in a single layer and cook, turning occasionally, until browned and crisp, about 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain and cool, then chop into 1/2" pieces.
- 2
Hard-boil the eggs
Place 4 large eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, then peel. Using a sharp knife, thinly slice the eggs (to achieve 'shaved' appearance, hold the knife nearly parallel and make very thin slices) or use a mandoline or vegetable peeler to shave if preferred. Set aside.
- 3
Prepare bleu cheese
Measure bleu cheese crumbles and reserve. If you want a slightly finer texture for plating, pulse briefly in a food processor, but keep most crumbles intact for texture.
Produce
- 4
Prepare and cook the corn
If using fresh ears: remove husks and silk. Heat a grill pan or skillet over medium-high heat and brush the corn (either on the cob or cut kernels) with 1 tbs olive oil and a pinch of salt. For whole ears, char and rotate until kernels are slightly browned, 8–10 minutes; let cool and cut off kernels. If using loose kernels, cook in the hot skillet, stirring occasionally, until lightly charred, about 3–5 minutes. If using frozen, thaw and pat dry before searing.
- 5
Chop and season vegetables
Wash and spin-dry the romaine. Chop into bite-size pieces and place in a large mixing bowl. Halve and thinly slice the cucumber and add to the bowl. Seed and dice the tomato and add. Dice the avocado, toss gently with 1 tbs lemon juice to prevent browning, and set aside to add at the end. Add the warm or room-temperature charred corn to the bowl.
- 6
Season salad base
Sprinkle the romaine, cucumber, tomato, and corn with the kosher salt and 1/2 tsp freshly ground black pepper; toss lightly to distribute.
Dressing & Finish
- 7
Dress and assemble
Add the chopped bacon and most of the bleu cheese crumbles to the bowl with the salad base. Drizzle 3/4 cup bleu cheese dressing over the salad (reserve a little for serving if desired). Gently toss everything together so ingredients are evenly distributed, being careful not to mash the avocado or shaved egg slices.
- 8
Plate and garnish
Divide the salad among 4 plates or bowls. Arrange the shaved egg slices on top for visual effect. Sprinkle the remaining bleu cheese crumbles and the chopped bacon over each portion. Finish with a light drizzle of olive oil (optional) and a pinch of black pepper. Serve immediately with extra dressing on the side.
