Beverly Cobb Salad Recipe
fennel dressing | cucumbers | cherry tomatoes | bacon | corn | avocado + add king crab 45 / chicken 16 / steak 29
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Ingredients
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Salad Base
Crispy Bacon
Fennel Dressing
Optional Protein Add-ins (prices listed in menu)
Finishing Salt & Pepper
Method
Crispy Bacon
- 1
Cook bacon
Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–18 minutes until deep golden and crisp, rotating the pan once for even cooking. Remove bacon and transfer to a paper towel-lined plate. When slightly cooled, chop into 1/2-inch pieces. Reserve bacon fat for another use or discard.
Fennel Dressing
- 2
Prepare dressing
In a small bowl or jar, finely chop the fennel fronds (or crush fennel seed). Whisk together mayonnaise, Greek yogurt, lemon juice, white wine vinegar, Dijon mustard, honey, olive oil and fennel fronds until smooth. Add salt and black pepper and whisk again. If the dressing is too thick, whisk in cold water 1 tsp at a time until you reach a pourable, creamy consistency (about 1–2 tsp). Taste and adjust salt, lemon or honey as needed. Refrigerate for 10–15 minutes to let flavors meld.
Salad Assembly
- 3
Prepare vegetables
If using fresh corn, cut kernels from a cooked ear (boil 3–4 minutes or grill until slightly charred). Halve cherry tomatoes, thinly slice the fennel bulb and cucumber, and dice the avocado. Toss avocado with a pinch of lemon juice to prevent browning.
- 4
Assemble salad
In a large bowl, place the mixed greens. Arrange sliced fennel, cucumber, cherry tomatoes, corn kernels and diced avocado over the greens. Sprinkle the chopped crispy bacon evenly across the top.
- 5
Optional Protein Preparation
- 6
King crab (optional)
If adding king crab, gently warm 8 oz lump crab or pre-cooked crab legs by steaming 3–5 minutes or placing in a 300°F oven for 6–8 minutes wrapped in foil. Remove shells if necessary and arrange warm crab meat on top of the dressed salad just before serving.
- 7
- 8
Steak (optional)
For steak, bring 8 oz flank or skirt steak to room temperature, season generously with salt and pepper, and grill or sear over high heat 3–4 minutes per side for medium-rare (adjust time to desired doneness). Let rest 5–8 minutes, slice thinly against the grain, and arrange on the salad.