Southern Cobb Salad Recipe

Rinse all salad greens thoroughly in cold water, spin or pat dry, and place in a large bowl. Aim for about 6 cups loosely packed.

Peel and julienne or shred the carrot. Add 1 cup to the bowl with the greens.

Seed the cucumber (if desired), slice into half-moons about 1/4-inch thick, and add to the bowl.

Halve the cherry tomatoes and add them to the greens. If using red onion, thinly slice and add about 1/4 cup.

Hard-cook the eggs: place eggs in a small pot, cover with cold water by 1 inch, bring to a gentle boil, turn off heat, cover and let sit 10–12 minutes. Transfer to an ice bath for 5 minutes, peel, and quarter.

Cook the bacon: in a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and crumble when cool.

Prepare the chicken: if using cooked chicken, slice into 1/4-inch strips. If starting raw, season two 4-oz breasts lightly with salt and pepper, grill or sear in a hot skillet with 1 tsp oil about 5–6 minutes per side until internal temperature reaches 165°F (74°C), then rest 5 minutes and slice.

Slice the avocado just before assembling to prevent browning. Cut in half, remove pit, slice each half, and fan or cube over the salad when assembling.

Crumble 1/2 cup blue cheese and set aside for topping.

If using store-bought

Measure 1/2 cup of the dressing (ranch or vinaigrette) and season lightly with 1/2 tsp salt and 1/4 tsp black pepper if desired. Taste and adjust.

Quick buttermilk ranch (homemade, makes ~1/2 cup)

Whisk together 3 tbsp buttermilk, 2 tbsp mayonnaise, 1 tsp chopped fresh chives, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1/4 tsp lemon juice, and salt and pepper to taste. Chill briefly before serving.

Quick red wine vinaigrette (homemade, makes ~1/2 cup)

Whisk 3 tbsp extra-virgin olive oil with 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp honey (optional), and salt and pepper to taste.

On a large serving platter or in individual bowls, arrange the mixed greens mixture evenly.

Arrange toppings in rows or sections across the top of the greens: place sliced chicken, quartered eggs, crumbled bacon, sliced avocado, halved tomatoes, and a sprinkling of blue cheese. This creates the classic Cobb look and allows diners to choose components.

Drizzle dressing lightly over the salad (about 2–3 tbsp per serving) or serve dressing on the side. Toss gently if you prefer mixed, or let diners toss individually.

Finish with a light sprinkle of chopped parsley or chives and a final grind of black pepper. Serve immediately with lemon wedges on the side if desired.