Wo-cypress Cobb Salad Recipe
Make Wo-cypress Cobb Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Greens & Base
Protein & Toppings
Dressing - Cypress Vinaigrette
Garnish & Finish
Method
Greens & Base
- 1
Prepare and chill greens
Wash romaine, arugula, and iceberg thoroughly. Spin dry in a salad spinner or pat dry with clean towels. Chop romaine into bite-sized pieces, shred the iceberg, and combine with arugula in a large bowl. Chill in the refrigerator while you prepare other components (about 10 minutes).
Protein & Toppings
- 2
Cook and prepare chicken
If chicken breast is raw, poach or roast: poach in simmering salted water or chicken stock for 12–15 minutes until internal temp reaches 74°C (165°F); let rest 5 minutes, then shred or dice. Alternatively, roast at 200°C (400°F) for 20–25 minutes. Cool to room temperature, then refrigerate briefly if desired.
- 3
Cook bacon
Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain and cool, then crumble into bite-sized pieces.
- 4
Prepare eggs and vegetables
Place eggs in a pot, cover with cold water, bring to a gentle boil, then remove from heat and cover for 10 minutes. Transfer eggs to an ice bath, peel and quarter. Halve cherry tomatoes, slice cucumber, thinly slice red onion, and dice avocado. Keep avocado dressed (see assembly) to prevent browning.
Dressing - Cypress Vinaigrette
- 5
Make herb blend (Cypress-inspired)
Combine 1 tablespoon finely chopped fresh tarragon (or fennel fronds), 1 tablespoon finely chopped fresh parsley, and 1 tablespoon finely chopped fresh dill or chives to create the cypress-inspired herb blend. This yields about 2 tablespoons.
- 6
Emulsify dressing
In a medium bowl or jar, whisk together white wine vinegar, Dijon mustard, honey, minced shallot, lemon juice, chopped herb blend, kosher salt, and black pepper. Slowly drizzle in the extra-virgin olive oil while whisking vigorously to form a smooth emulsion. Taste and adjust seasoning — more honey if you prefer sweeter, more lemon for brightness. Refrigerate the vinaigrette for at least 10 minutes to let flavors marry; whisk again before using.
Assembly & Garnish
- 7
Assemble the Cobb salad
On a large platter or individual serving plates, spread the chilled mixed greens into an even layer. Arrange the shredded/diced chicken, quartered eggs, halved tomatoes, sliced cucumber, diced avocado, crumbled bacon, and blue cheese in neat rows or clusters over the greens so each portion has all components visible.
- 8
Dress and finish
Just before serving, lightly drizzle 3–4 tablespoons of the Cypress vinaigrette over the salad (or serve the vinaigrette on the side). Sprinkle chopped chives, microgreens, and toasted pine nuts or walnuts over the top. Add additional salt and pepper to taste. Toss on the plate or allow diners to mix themselves.