Cobb Recipe
Tomatoes, cucumbers, Applewood smoked bacon, house croutons with house ranch.
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Ingredients
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Salad
House Ranch Dressing
House Croutons (if making fresh)
Method
House Croutons (if making fresh)
- 1
Prepare and toast
Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and salt on a baking sheet in a single layer. Bake 8–12 minutes, stirring once halfway, until golden and crisp. Cool completely and set aside.
House Ranch Dressing
- 2
Mix dressing
In a medium bowl, whisk together mayonnaise, buttermilk, and sour cream until smooth. Stir in chopped parsley, chives, minced garlic, dried dill, lemon juice, salt, and pepper. Taste and adjust seasoning. Chill at least 15 minutes to allow flavors to meld. If dressing is too thick, thin with additional buttermilk, 1 tsp at a time, to desired consistency.
Salad
- 3
- 4
Prepare vegetables and eggs
Wash and dry romaine lettuce and tear or chop into bite-sized pieces. Halve the cherry tomatoes. Peel and quarter the hard-boiled eggs. Peel, pit, and slice the avocado just before assembly to prevent browning. Dice the cucumber into bite-sized pieces.
- 5
Assemble Cobb
On a large platter or four individual salad plates, arrange the romaine lettuce as the base. Neatly row or group the tomatoes, cucumbers, quartered eggs, crumbled bacon, avocado slices, and crumbled blue cheese across the top of the lettuce so each ingredient is visible. Sprinkle house croutons over the salad.
- 6
Serve
Serve immediately with house ranch on the side or lightly drizzle dressing over the salad just before serving (about 2–3 tbsp dressing per serving). Toss at the table if desired. Leftover dressing will keep refrigerated up to 5 days.