Cypress Cobb Recipe

Prepare lettuce and tomatoes

Chop the romaine or mixed greens into bite-sized pieces and place in a large salad bowl. Rinse and halve the cherry tomatoes and add them to the bowl.

Prepare proteins and mix-ins

Dice the cooked chicken breast into roughly 1/2-inch pieces. Quarter the hard-boiled eggs. Cook bacon until crisp, drain on paper towels, then crumble or chop into pieces. Peel, pit and slice the avocado just before assembling to prevent browning.

Assemble Cobb components

Arrange the chopped lettuce evenly in the serving bowl or on a platter. Neatly row or scatter the chicken, halved cherry tomatoes, quartered eggs, crumbled bacon, sliced avocado, and blue cheese crumbles over the greens. Sprinkle the sliced green onions across the top. If using nuts or croutons, scatter them now.

Combine mayonnaise, buttermilk and sour cream in a small bowl or jar. Whisk until smooth.

Stir in the chopped parsley, chives, dill (if using), garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning — add up to 1 tablespoon more lemon juice if you want extra tang, or a splash more buttermilk to thin the dressing to desired consistency.

If making ahead, refrigerate for at least 15–30 minutes to let flavors meld. Give the dressing a good stir or shake before serving.

Either drizzle the ranch dressing over the assembled Cobb salad (about 1/2 cup for the recipe as written) or serve the dressing on the side so diners can add to taste.

Toss gently if desired, or leave arranged in rows for a classic Cobb presentation. Garnish with additional blue cheese crumbles and a grind of black pepper. Serve immediately.