Wo-cypress Cobb Salad Recipe

Whisk dressing

In a medium bowl, combine mayonnaise, Greek yogurt, white wine vinegar, Dijon mustard, honey, lemon juice and minced garlic. Whisk until smooth.

Slowly drizzle in the extra-virgin olive oil while continuing to whisk to emulsify the dressing.

Stir in minced chives and chopped dill. Season with 1/2 tsp Kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness with an extra 1/2 tsp honey or 1/2 tsp vinegar if desired.

Cover and refrigerate for at least 15 minutes to let flavors meld. Bring to cool room temperature before tossing with salad (about 5–10 minutes out of fridge).

Prepare proteins and veg

If not already cooked, poach or grill chicken breasts: season with salt and pepper, cook until internal temp reaches 165°F (74°C), let rest 5 minutes, then dice into 1/2-inch pieces. Hard-boil eggs: place eggs in saucepan, cover with cold water, bring to gentle boil for 10 minutes, then transfer to ice bath for 5 minutes before peeling and quartering.

Cook bacon in a skillet over medium heat until crisp (about 8–10 minutes), transfer to paper towels to drain, then chop into 1/2-inch pieces. Reserve a teaspoon of bacon fat if you want to crisp the nuts lightly (optional).

Toast nuts: in a small dry skillet over medium heat, toast pecans or walnuts, stirring, until fragrant and slightly darker, 3–4 minutes. If using reserved bacon fat, use 1 tsp fat with nuts for 1 minute to toast. Remove from heat and cool.

Prepare vegetables: wash and dry romaine and arugula thoroughly. Chop romaine into bite-sized pieces to yield about 6 cups. Halve cherry tomatoes, thinly slice cucumber and red onion, and dice avocado just before assembling to avoid browning.

Assemble salad

On a large platter or in a salad bowl, arrange shredded romaine as the base and scatter baby arugula on top. Arrange diced chicken, quartered eggs, halved cherry tomatoes, sliced cucumber, red onion, diced avocado, chopped bacon, toasted nuts and crumbled blue cheese in separate rows or sections across the greens to create a classic Cobb layout.

Drizzle about 3/4 of the dressing over the salad (reserve the rest to serve at the table). Gently toss the portions you plan to serve, or let guests toss their own to keep the plated presentation neat.

Scatter microgreens or watercress over the top for a peppery finish.

Season the assembled salad lightly with coarse sea salt and freshly ground black pepper, and sprinkle a small pinch of smoked paprika if using for an aromatic touch.

Serve immediately, passing remaining dressing on the side. Leftover dressing will keep in the refrigerator for up to 4 days; keep salad components separate for best freshness.