Cobb Salad Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Arrange 4 bacon slices on a baking sheet lined with foil or a rack. Bake 12–18 minutes until crisp to your preference. Transfer to a paper-towel-lined plate to drain and cool, then crumble or chop into bite-size pieces.

Make hard-boiled eggs

Place 2 eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 9–11 minutes for firm yolks. Drain and transfer eggs to an ice bath for 5 minutes. Peel and slice each egg into quarters or thin rounds.

Prepare vegetables and turkey

Wash and dry 6 cups mixed salad greens and place on a large serving platter or divide into 2–4 bowls. Slice 8 oz cooked turkey breast into 1/4-inch strips. Halve the tomato and cut into wedges or 1/2-inch slices. Peel the cucumber if desired, then slice into 1/4-inch rounds or half-moons. Trim radishes and thinly slice. Peel the carrot and use a peeler or julienne shredder to make thin ribbons or matchsticks. Halve the avocado, remove pit, scoop out flesh and slice into 1/4-inch slices; toss slices gently with a squeeze of the lemon wedge to prevent browning if desired.

Assemble salad

On the bed of greens, arrange the turkey, crumbled bacon, avocado slices, hard-boiled egg pieces, tomato wedges, cucumber slices, radish slices, and carrot ribbons in rows or in groups (classic Cobb style) so each ingredient is visible. Sprinkle 1 oz blue cheese crumbles evenly over the top.

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning—add more vinegar for brightness, honey for sweetness, or salt/pepper to taste.

Drizzle the dressing over the salad just before serving or serve on the side. Toss gently if you prefer a mixed salad; otherwise allow guests to take portions with all components.

Sprinkle 1 tbsp chopped fresh chives or parsley over the salad for color. Serve with the lemon wedge on the side for additional brightness.

Serve immediately. Leftovers (undressed) can be stored in an airtight container in the refrigerator for up to 1 day; keep dressing separate and add just before eating.