Cobb Salad Recipe

Prepare lettuces

Remove core from the iceberg lettuce, discard outer wilted leaves, and chop the head into 1–1.5 inch pieces. If using romaine, trim and chop into similar-sized pieces. Rinse thoroughly and spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer to a large shallow serving bowl or platter and keep chilled until assembly.

Cook bacon

Preheat oven to 400°F (200°C) or use a large skillet. Arrange bacon slices on a foil-lined baking sheet in a single layer and bake 12–16 minutes until crisp (time depends on thickness). Alternatively, cook in a skillet over medium heat turning occasionally until crisp. Transfer bacon to a paper towel-lined plate to drain and cool, then chop or crumble into bite-size pieces.

Hard-boil eggs

Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat, and let sit 10–11 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter each egg lengthwise. Keep chilled until assembly.

Prepare deli proteins

Stack and roll the Black Forest ham and turkey slices, then slice crosswise into 1/4–1/2 inch ribbons or bite-size strips. This makes them easy to arrange and eat.

Prepare avocado and extras

Halve and pit the avocados; scoop out flesh and slice into 1/4-inch slices or dice, then toss gently with a teaspoon of lemon or vinegar from the vinaigrette to slow browning if not assembling immediately. Halve the cherry tomatoes and thinly slice green onions if using.

Crumble cheese

Measure and have the blue cheese crumbles ready in a small bowl for easy sprinkling during assembly.

Make the vinaigrette

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake to combine. While whisking, slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or honey to taste. Refrigerate briefly if made ahead; bring to near room temperature and whisk again before using.

Arrange the chilled chopped lettuce across the serving platter or divide among individual plates.

Along the length of the platter (or in sections on each plate), arrange rows of the prepared ingredients: Black Forest ham, turkey, chopped bacon, quartered hard-boiled eggs (cut-side up), avocado slices or dice, blue cheese crumbles, and optional cherry tomato halves. Leave some space between rows so the salad is visually appealing and easy to serve.

Scatter sliced green onions over the top if using.

Serve the red wine vinaigrette on the side in a small pitcher or drizzle 3–4 tablespoons evenly over the salad just before serving. Toss lightly at the table or allow guests to take portions and dress individually. Add additional salt and freshly ground black pepper to taste.