Garden Cobb Recipe

Prepare greens

Rinse mixed greens and chopped romaine under cold water, spin or pat dry thoroughly. Place the mixed greens and romaine in a large serving bowl and toss gently to combine.

Slice and season tomato and onion

Core and cut the tomato into 1/2-inch wedges or dice to preference. Thinly slice the red or sweet onion into half-moons. Place tomato and onion in a small bowl and toss with the 1/2 tablespoon lemon juice and a pinch of salt to mellow the onion and brighten the tomato (about 1 minute).

Prep avocado

Halve the avocado, remove the pit, and peel. Slice or dice the avocado into 1/2-inch pieces. Toss lightly with a squeeze of lemon juice to prevent browning and set aside.

Cook bacon

Heat a skillet over medium heat and add bacon strips. Cook until crisp, flipping occasionally, about 6–8 minutes depending on thickness. Transfer cooked bacon to a paper towel-lined plate to drain, then chop into 1/2-inch pieces.

Hard-boil eggs

Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan and remove from heat; let sit 9 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, then peel and quarter each egg.

Prepare cheeses

Grate 2 tablespoons Parmesan and shred 1 ounce Monterey Jack. Crumble or reserve blue cheese from the dressing if desired for extra texture (optional).

Assemble the salad: arrange the greens in an even layer in the serving bowl. Arrange the tomato wedges, avocado pieces, chopped bacon, quartered eggs, shredded Jack, and grated Parmesan in rows or scattered clusters on top of the greens so each portion can get a bit of everything.

Season and dress: drizzle the olive oil lightly over the salad and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spoon the blue cheese dressing over the salad (about 3 tablespoons) or serve it on the side. If you prefer, crumble additional blue cheese over the top. Toss gently at the table or leave arranged and let guests serve themselves.

Serve: portion the salad into 2 generous servings. Serve immediately so avocado remains fresh and bacon stays crisp.