Cobb Salad Recipe

Prepare vegetables

Wash and thoroughly dry the romaine or mixed greens. Tear or chop the lettuce into bite-sized pieces and place in a large salad bowl (about 10-12 cup capacity).

Core and dice the tomato to make roughly 1 cup of bite-sized pieces. Add to the bowl.

Peel (if desired) and thinly slice the cucumber into coins or half-moons to total about 1 cup. Add to the bowl.

Core, seed and finely dice the green bell pepper to measure about 1/2 cup. Add to the bowl.

Slice the pitted black olives and scatter about 1/2 cup over the salad ingredients.

Hard-boiled eggs

Place 2 large eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit 9–11 minutes for fully hard-boiled yolks. Transfer eggs to an ice bath for 5 minutes, peel, and quarter. Reserve.

Cook bacon

Cook 6 slices of bacon until crisp (in a skillet over medium heat or on a baking sheet at 400°F / 200°C for 15–20 minutes). Drain on paper towels and when cool enough to handle, chop into bite-sized pieces.

Grill chicken breasts

Pat 2 boneless skinless chicken breasts dry. Rub with 2 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Preheat a grill or grill pan to medium-high heat. Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice into strips or bite-sized pieces.

Arrange the salad components (greens, tomato, cucumber, pepper, olives) on individual plates or a large platter. Top with quartered hard-boiled eggs, chopped bacon, and the sliced grilled chicken arranged in rows or sections (classic Cobb layout).

Make the dressing

In a small bowl, whisk together 3 tbs mayonnaise, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp minced garlic, 1 tbs olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and emulsified. Taste and adjust seasoning as desired.

Either drizzle the dressing over the assembled salad just before serving or serve it on the side so each person can add to taste.

Prepare and bake garlic bread

Preheat oven to 375°F (190°C). Slice the baguette in half lengthwise (or into 1" slices for individual pieces). Mix 3 tbs softened butter with 1 tsp minced garlic, 1 tbs chopped parsley, and a pinch (1/8 tsp) of salt. Spread the garlic butter evenly over the cut surfaces of the bread. Place on a baking sheet and bake 8–10 minutes, until the edges are golden and butter is melted. For a crisp top, broil 1–2 minutes more while watching closely.

Slice the bread into serving pieces and serve warm alongside the salad.

If serving family-style, present the platter with salad components arranged in sections (lettuce base, then rows or clusters of tomato, cucumber, pepper, olives, eggs, bacon, and chicken). Toss lightly with dressing or let diners dress their portions. Serve with warm garlic bread.