Cypress Cobb Salad Recipe

Wash and dry greens

Rinse romaine, spinach, and radicchio under cold water. Spin or pat dry thoroughly, then chop romaine into 1-inch pieces and thinly slice radicchio. Combine romaine, spinach and radicchio in a large serving bowl or on a platter and toss gently to mix.

Prepare chicken

If using leftover or rotisserie chicken, remove skin and shred or dice into bite-sized pieces. Warm briefly (optional) or serve at room temperature. Measure out 2 cups and set aside.

Cook and chop bacon

Cook bacon until crisp (pan-fry, oven-bake at 400°F / 200°C for 12–15 minutes, or air-fry). Drain on paper towels, then chop into 1/2-inch pieces. Reserve 6 slices worth.

Boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce to a gentle simmer for 9–10 minutes for fully set yolks. Transfer to an ice bath for 5 minutes, peel, and quarter each egg. Set aside.

Prepare remaining toppings

Slice the avocado just before assembly to avoid browning. Halve the cherry tomatoes and dice the peeled, seeded cucumber. Thinly slice the shallot. Crumble blue cheese and set all toppings in separate small bowls for easy assembly.

Preheat oven to 375°F (190°C). Toss cubed bread with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper on a baking sheet. Spread in a single layer and bake 10–12 minutes, tossing halfway, until golden and crisp. Let cool.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tsp Dijon mustard, 1 tbsp red wine vinegar, 1 tsp honey and 1 tbsp fresh lemon juice until smooth.

Stir in minced garlic, chopped chives and parsley. Season with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. If the dressing is too thick, whisk in up to 1 tbsp cold water, 1 tsp at a time, until desired consistency is reached. Taste and adjust seasoning with more salt, pepper, or lemon as needed.

On the prepared bed of mixed greens, arrange the ingredients in rows or clusters for classic Cobb presentation: start with shredded chicken in one row, chopped bacon in the next, quartered eggs, avocado slices, halved cherry tomatoes, diced cucumber, and crumbled blue cheese. Scatter thin shallot slices over the top and add croutons if using.

Drizzle 1/2 to 3/4 cup of the Cypress dressing over the salad (or serve dressing on the side). Toss gently if serving plated individually, or leave arranged and let diners serve themselves to preserve the classic Cobb look.

Finish with a grind of black pepper and a light sprinkle of flaky sea salt (optional). Serve immediately.