Tavern Cobb Salad Recipe

Prepare romaine

Trim root end from romaine hearts, separate leaves, rinse under cold water, and spin or pat dry. Roughly chop leaves into 1- to 2-inch pieces and transfer to a large chilled serving bowl or platter.

Prepare tomatoes and scallions

Halve grape tomatoes. Thinly slice scallions on a bias. Scatter tomatoes and scallions over the chopped romaine, keeping spaces for arranged toppings later.

Slice avocado

Halve, pit, and peel the avocado. Slice each half lengthwise into 6–8 slices and brush lightly with a few drops of vinaigrette (or lemon juice) to slow browning. Reserve for plating.

Crumble cheese

Crumble the Point Reyes blue cheese and set aside for sprinkling over the assembled salad.

Cook bacon

Lay bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel–lined plate to drain, then roughly chop or leave whole for garnish.

Hard-boil eggs for deviled-style halves

Place 3 large eggs in a small saucepan and cover with cold water by 1 inch (about 6 cups). Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, then peel. Slice each egg in half lengthwise and gently remove yolks to a small bowl; reserve whites on a plate for assembly.

Prepare deviled egg yolk mixture

Mash the egg yolks with a fork and season with a pinch of salt and pepper. Optionally stir in 1/2 tsp Dijon or a small pinch of paprika for flavor. Spoon or pipe a small dollop back into each egg white half. Chill briefly until assembly if desired.

Grill chicken

Pat chicken breasts dry and rub with 1 tbs olive oil, 1 tsp kosher salt (divide), and 1/2 tsp black pepper. Preheat grill or grill pan to medium-high heat (about 400°F/200°C). Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice into 1/2-inch thick strips or bite-sized pieces.

In a small jar or bowl, combine red wine vinegar, Dijon mustard, honey, minced garlic, 3/4 tsp salt, and 1/2 tsp black pepper. Whisk to combine. While whisking, slowly stream in 1/2 cup extra-virgin olive oil until emulsified and slightly thickened. Taste and adjust seasoning. Refrigerate briefly if made ahead; bring to room temperature before tossing with salad.

Dress the romaine: drizzle about half of the vinaigrette over the chopped romaine and gently toss to coat evenly. Add more vinaigrette later to taste.

Arrange toppings: on the dressed romaine, arrange sliced grilled chicken in a row or fan, halved deviled eggs, chopped or whole bacon, sliced avocado, halved grape tomatoes, scallions, and sprinkle crumbled blue cheese across the top. Keep components slightly separated in classic Cobb style so diners can see each element.

Final seasoning: finish with a light drizzle of remaining vinaigrette around the platter, a grind of fresh black pepper, and an additional pinch of salt if needed. Serve immediately so avocado stays fresh and greens stay crisp.