Jul 14 2026
RestaurantsThe Dodo RestaurantChef's Cobb Recipe

Chef's Cobb Recipe

Time35m
Serves2

Mixed greens tossed with a Gorgonzola buttermilk dressing. Topped with smoked turkey, smoked ham, bacon, tomatoes, boiled eggs & Gorgonzola crumbles.

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Ingredients

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Salad greens & toppings

Method

Prepare proteins & eggs

  1. 1

    Cook and chop bacon

    Cook bacon strips in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel–lined plate to drain, then chop into bite-size pieces. Reserve a teaspoon of bacon fat if desired for extra flavor (optional).

  2. 2

    Hard-boil eggs

    Place eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, reduce heat to low and simmer 9 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, peel and quarter.

  3. 3

    Slice or cube the smoked turkey and smoked ham into salad-friendly pieces (about 1/2-inch slices or 1/2-inch cubes).

Make Gorgonzola buttermilk dressing

  1. 4

    In a medium bowl, combine 3 tbsp buttermilk, 3 tbsp mayonnaise, and 2 tbsp sour cream. Whisk until smooth.

  2. 5

    Add 1.5 oz crumbled Gorgonzola, 1 tsp lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey and 1/2 tsp finely minced garlic. Whisk to incorporate.

  3. 6

    Drizzle in 1 tbsp extra-virgin olive oil while whisking to emulsify. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add up to 1–2 tbsp more buttermilk for a thinner consistency, or more Gorgonzola for stronger flavor.

  4. 7

    For a smoother dressing, mash the Gorgonzola into the base with the back of a spoon or pulse briefly in a small food processor or blender. Chill the dressing in the refrigerator while assembling the salad, at least 10 minutes to let flavors meld.

Assemble the salad

  1. 8

    Place 6 cups mixed salad greens in a large salad bowl or on a wide platter.

  2. 9

    Arrange toppings in rows or sections over the greens: distribute the sliced/cubed smoked turkey (6 oz) in one area, smoked ham (4 oz) in another, chopped crisp bacon (from 4 slices), tomato wedges (1 cup) and quartered hard‑boiled eggs (3 eggs). Sprinkle 3 oz Gorgonzola crumbles evenly over the top.

  3. 10

    Drizzle the Gorgonzola buttermilk dressing over the salad to taste (start with about 3–4 tbsp). Alternatively serve the dressing on the side for guests to add their own.

  4. 11

    Gently toss the salad if desired, or leave arranged for a composed Cobb presentation. Serve immediately.

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