Wo-cypress Cobb Salad Recipe

Wash and dry greens

Rinse the mixed baby greens, butter lettuce, and radicchio under cold water. Use a salad spinner or pat dry with clean towels until mostly dry to prevent a soggy salad.

Halve the cherry tomatoes, seed and dice the English cucumber, dice the avocado and toss with a squeeze of lemon to prevent browning. Set aside on paper towel to drain excess moisture.

If the chicken is not cooked, poach or pan-roast two boneless skinless breasts: season with salt and pepper, sear 3-4 minutes per side over medium-high heat, then reduce heat and cook another 6-8 minutes until internal temp reaches 165°F (74°C). Let rest 5 minutes, then slice or shred into bite-sized pieces.

Place eggs in a pot and cover with cold water. Bring to a gentle boil, then remove from heat and cover for 10 minutes. Transfer to an ice bath, peel, and quarter.

Cook bacon in a skillet over medium heat until crisp, about 6-8 minutes, turning once. Transfer to paper towels to drain and chop into bite-sized pieces.

Crumble the blue cheese and thinly slice the chives. If using nuts, toast them in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently; cool.

In a medium bowl or jar, combine red wine vinegar, Dijon mustard, honey, minced shallot, lemon juice, Worcestershire sauce, smoked paprika, salt, and pepper.

Whisk vigorously while slowly streaming in the olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more honey for sweetness, vinegar for acidity, or salt and pepper as needed. Refrigerate if not using immediately; bring to room temperature and whisk again before serving.

On a large platter or in a shallow bowl, arrange the mixed greens evenly to form a bed.

Neatly arrange the prepared ingredients in rows or clusters over the greens: shredded chicken, quartered eggs, chopped bacon, halved cherry tomatoes, diced cucumber, diced avocado, crumbled blue cheese, and toasted nuts (if using). Scatter torn butter lettuce and radicchio for color and texture. Sprinkle sliced chives over the top.

Drizzle the Cypress-style vinaigrette over the salad (start with about 1/2 cup and add more to taste) or serve the dressing on the side. Gently toss portions on individual plates or allow guests to serve themselves from the platter.

Finish with an optional garnish of microgreens or parsley for freshness and an extra grind of black pepper. Serve immediately.