Cobb Salad Recipe

Cook bacon

Preheat oven to 400°F (200°C) or heat a skillet over medium heat. If using oven: place bacon on a rimmed baking sheet lined with foil and bake 12–18 minutes until crisp. If stovetop: cook in a single layer, turning occasionally, until crisp, about 8–12 minutes. Transfer bacon to a paper towel–lined plate to drain and cool, then chop or crumble into bite-size pieces.

Hard-boil eggs

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat, and let sit 9–11 minutes for firm yolks. Drain and transfer to an ice bath for 5 minutes. Peel and quarter each egg.

Prepare avocado and tomatoes

Halve, pit, and slice the avocado into thin wedges or dice as preferred. Rinse and halve cherry tomatoes. If using cooked chicken, slice or dice into bite-size pieces and warm slightly if desired.

Assemble salad

In a large bowl or on a platter, place the 6 cups of mixed greens. Arrange the quartered eggs, crumbled bacon, avocado, tomatoes, chicken (if using), and crumbled blue cheese in rows or groups on top of the greens for a classic Cobb presentation. Sprinkle sliced chives or green onions over the salad.

In a bowl or jar, combine 1 tablespoon mayonnaise (or Greek yogurt), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon white wine vinegar, and 1 minced garlic clove. Whisk or shake to combine.

While whisking, slowly stream in 3 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. If the dressing is too thick, whisk in up to 1 tablespoon warm water to reach desired consistency.

Season to taste with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness by adding a little more lemon juice or honey if desired.

Store the dressing in a covered jar in the refrigerator for up to 3 days. Give it a good shake or stir before using.

Drizzle the Creamy Lemon Dijon Vinaigrette over the assembled salad just before serving, starting with about 3–4 tablespoons and adding more to taste. Toss gently to coat, or serve dressing on the side.

Garnish with additional crumbled blue cheese and a grind of black pepper. Serve immediately.