Classic Cobb Salad

The first time I encountered Cobb salad at a Hollywood diner, I thought it was just another过度hyped restaurant dish until that first bite hit me. The way crispy bacon, creamy avocado, and tangy blue cheese played together in one forkful was absolute magic. Now it's my go-to when I need something that feels luxurious but comes together in under 40 minutes.

Last summer my neighbor invited me over for what she called her famous salad dinner. I arrived expecting leafy disappointment and left with a full stomach and a request for the recipe. Now whenever friends drop by unexpectedly, I can throw this together and watch their faces light up when they see the colorful rows spread across the platter.

Ingredients

• 1 large head romaine lettuce and 1 large head iceberg lettuce, both chopped: The combination gives you crunch from iceberg and substance from romaine, creating the perfect textured foundation that holds up under all those heavy toppings.
• 2 cooked chicken breasts, diced: Grill them with just salt and pepper the night before, or grab a rotisserie chicken on your way home from work.
• 4 slices bacon, cooked until crisp and crumbled: The smoky saltiness here is nonnegotiable, and cooking it extra crisp means it will not get soggy when dressed.
• 4 large eggs, hard-boiled, peeled, and quartered: Creamy yolks add richness that ties all the components together beautifully.
• 2 ripe avocados, peeled, pitted, and sliced: Choose ones that yield slightly to gentle pressure, and squeeze some lemon over them if prepping ahead to prevent browning.
• 2 medium ripe tomatoes, diced: Vine ripened tomatoes burst with juices that complement the creamy elements perfectly.
• 100 g blue cheese, crumbled: The sharp tang cuts through all the rich ingredients, creating those perfect flavor pops in every bite.
• 2 tablespoons fresh chives, finely chopped: These add a mild onion flavor and bright pop of green that makes the whole dish look professionally finished.
• 4 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 small garlic clove minced, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 6 tablespoons extra-virgin olive oil: Whisk these together for a classic vinaigrette that has just enough acidity to brighten all those rich ingredients without overpowering them.

Instructions

Build your green foundation:

In a large salad bowl or platter, arrange the chopped romaine and iceberg lettuces as your canvas, making sure the surface is even and ready for those beautiful rows.

Create the colorful stripes:

Neatly arrange the chicken, bacon, eggs, avocado, tomatoes, and blue cheese in rows on top of the lettuce, taking your time to make it visually striking.

Whisk up the perfect vinaigrette:

In a small bowl, whisk together red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until combined, then gradually whisk in the olive oil until the mixture thickens and emulsifies completely.

Add the finishing touches:

Drizzle the dressing evenly over the salad just before serving, sprinkle with fresh chives, and let everyone admire it for a moment before tossing.

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My daughter now requests this for every family gathering, claiming it is the only salad she actually gets excited about. Watching friends who claim to hate salad go back for third servings is always the best part of making it.

Make It Your Own

Swap grilled turkey for chicken or use feta instead of blue cheese for a milder tang. Sometimes I add cucumber or radishes when I want extra crunch and freshness.

Timing Is Everything

You can cook the bacon, hard-boil the eggs, and grill the chicken up to two days ahead. Just keep everything in separate containers in the fridge until you are ready to assemble.

Serving Suggestions

This salad pairs beautifully with a crisp Sauvignon Blanc or sparkling water with lemon. It is substantial enough to be a complete meal on warm summer nights.

• Offer dressing on the side for guests who prefer lighter coverage
• Use a wide shallow platter instead of a deep bowl for maximum visual impact
• Let guests toss their own portions so they can customize each bite

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There is something deeply satisfying about a salad that feels like a celebration rather than an obligation. This one converts even the most devoted salad skeptics.

Recipe Questions & Answers

→ What makes Cobb salad unique?

The distinctive presentation arranges ingredients in neat rows over crisp lettuce, creating a beautiful layered effect. Each component maintains its individual character until tossed, allowing diners to experience every flavor separately or combined.

→ Can I prepare Cobb salad ahead?

Prepare all components separately and refrigerate. Arrange the lettuce base and toppings just before serving to maintain freshness and texture. Keep the dressing in a separate container and drizzle immediately before eating.

→ What's the best way to hard-boil eggs for Cobb salad?

Place eggs in a saucepan covered with cold water. Bring to a boil, then remove from heat, cover, and let stand 12 minutes. Transfer to ice water to stop cooking and peel when cool. This method yields perfectly set yolks and whites.

→ Can I make this vegetarian?

Substitute grilled plant-based chicken strips or chickpeas for the chicken. Replace bacon with smoky tempeh bits or omit entirely. Swap blue cheese for feta or a vegan alternative. The layered presentation remains just as appealing.

→ How long does dressed Cobb salad keep?

Once dressed, consume within 2 hours as the lettuce wilts quickly. Undressed components stay fresh 2-3 days when stored separately in airtight containers. Keep the dressing refrigerated and give it a quick whisk before serving leftovers.

→ What wine pairs well with Cobb salad?

A crisp Sauvignon Blanc or dry Chardonnay complements the rich ingredients beautifully. The acidity cuts through the creamy avocado and blue cheese while enhancing the smoky bacon notes. Sparkling water with lemon offers a refreshing non-alcoholic option.