Derby Cobb Salad Recipe

Rinse romaine lettuce and baby spinach under cold water. Spin or pat dry thoroughly. Chop romaine into bite-sized pieces and place in a large shallow bowl or on a platter. Add the baby spinach on top or mixed in.

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until crisp, turning once if needed. Transfer to paper towels to drain, then chop into bite-sized pieces.

If you don't have pre-cooked chicken, poach or roast 2 boneless, skinless chicken breasts: to poach, place breasts in a saucepan, cover with water, add a pinch of salt, bring to a gentle simmer and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest, then dice or shred. If using rotisserie chicken, shred into bite-sized pieces.

Bring eggs to a boil: place eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then cover and remove from heat. Let sit 10–12 minutes, then transfer to ice bath. Peel and quarter the eggs.

Halve the cherry tomatoes, dice the avocado just before serving (toss with a squeeze of lemon to slow browning), and slice any pickles or pickled okra if using. Crumble blue cheese and chop toasted nuts if using.

Combine white wine vinegar, Dijon mustard, honey, Worcestershire sauce, minced shallot, lemon juice, salt, and pepper in a small bowl or jar. Whisk together until smooth.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or put everything in a jar, add the oil, and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning with additional salt, pepper, or honey if you prefer sweeter.

Arrange the salad components in classic Cobb rows or scatter them across the bed of greens: create parallel lines or clusters of diced chicken, chopped bacon, quartered eggs, halved tomatoes, diced avocado, crumbled blue cheese, and pickles. Sprinkle toasted nuts and chopped chives/green onions over the top.

Just before serving, drizzle the dressing over the salad (or serve on the side) — about 3–4 tablespoons dressing for the whole salad, or more to taste. Gently toss or let diners serve themselves from the arranged platter.

Serve immediately so avocado remains fresh and greens stay crisp.