Carol's Cobb Recipe

Prepare lettuce

Wash and dry the Romaine leaves thoroughly (use a salad spinner if available). Chop or tear into roughly 1–2 inch pieces and place in a large serving bowl or on a platter as the salad base.

Assemble protein & vegetables

Arrange the diced cooked chicken, chopped bacon, halved cherry tomatoes, quartered hard-boiled eggs, corn (if using), avocado slices, and blue cheese crumbles in separate rows or scattered evenly over the Romaine so each portion can get a bit of everything.

Toast and candy the pecans: In a small nonstick skillet, melt 1 teaspoon butter over medium heat. Add 1 cup pecan halves and 2 tablespoons granulated sugar, stirring constantly until sugar melts and coats nuts and pecans are fragrant, about 3–4 minutes. Sprinkle 1/4 teaspoon kosher salt, toss to combine, then immediately transfer pecans to a parchment-lined plate to cool and prevent sticking. Break apart any clusters once cool.

Soak onion rings in buttermilk: Put thin onion rings into a bowl and pour 1/2 cup buttermilk over them. Let soak 10–15 minutes — this tenderizes and helps the coating stick.

Prepare dredge: In a shallow bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. Whisk to combine.

Heat oil: Add about 2 cups vegetable oil to a medium sauté pan or skillet to reach ~1–1.5 inches depth (or use a fryer). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Dredge and fry: Working in batches, let excess buttermilk drip from onion rings, toss rings in the flour mixture to evenly coat, shaking off the excess. Carefully add coated rings to hot oil in a single layer and fry until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper towel–lined sheet to drain and season lightly with flaky sea salt while hot.

Keep warm and crisp: If making ahead, keep the fried onions on a wire rack in a 200°F (95°C) oven for up to 20 minutes to stay crisp. Do not cover.

Bring dressing to serving temperature: If refrigerated, take your chosen 3/4 cup dressing out of the fridge 10 minutes before serving so it’s not too cold. Whisk briefly before using.

Top and season: Scatter the candied pecans over the assembled salad components. Pile the Rehab crispy onions on top where they will stay crunchy. Finish with a few cracks of freshly ground black pepper and a light sprinkle of flaky sea salt if desired.

Serve: Serve the Cobb family-style with the dressing on the side so guests can dress to taste, or drizzle dressing over the salad just before serving. Recommended serving size is about 2 cups salad per person.