Garden Cobb Caesar Recipe

Prep greens and vegetables

Rinse mixed salad greens and romaine thoroughly under cold water. Spin or pat dry. Place mixed greens and chopped romaine in a large salad bowl and toss gently to combine.

Core and dice the tomato, then place on paper towel to remove excess moisture. Peel and thinly slice the red onion and separate into rings or thin strips. Dice the avocado just before assembling to avoid browning; if desired, toss avocado with a squeeze of lemon.

Prepare the egg

Place the egg in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9–10 minutes for a firm yolk. Transfer egg to an ice bath for 5 minutes, peel, and quarter.

Grate the Parmesan and shred the Monterey Jack cheese if not pre-shredded. Set both cheeses aside.

Cook the bacon

Preheat oven to 400°F (200°C) or heat a skillet over medium heat. For oven: place bacon on a foil-lined baking sheet and bake 12–18 minutes until crisp. For skillet: cook 3–5 minutes per side until crisp. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces or crumble.

If using store-bought blue cheese dressing, whisk it briefly to ensure smooth consistency. Taste and season with salt and freshly ground black pepper as needed. If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or lemon juice.

Arrange the salad: On top of the tossed greens and romaine, evenly distribute diced avocado, tomato, and sliced red onion.

Sprinkle the shredded Monterey Jack and grated Parmesan over the salad.

Place the quartered hard-boiled egg and crumbled bacon pieces across the top of the salad for a classic Cobb presentation.

Drizzle the blue cheese dressing over the salad (about 1/2 cup for the entire salad) or serve on the side. Gently toss when ready to serve or allow guests to take portions and dress individually.

Finish with a crack of black pepper, a light pinch of kosher salt where needed, and optional garnish of chopped parsley and a lemon wedge on the side.