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Classic Cobb Salad Recipe

American · Main course · 35 min total

A hearty main-course salad with rows of bacon, chicken, egg, avocado, tomato, and blue cheese over crisp lettuce, dressed with a tangy red wine vinaigrette.

Ingredients

• 6 cups chopped romaine lettuce
• 4 cups chopped watercress or arugula
• 2 cups chopped cooked chicken breast (about 2 breasts)
• 6 slices bacon, cooked and crumbled
• 4 hard-boiled eggs, peeled and chopped
• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1 cup crumbled blue cheese
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 small shallot, minced
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Make the vinaigrette: In a small bowl, whisk together red wine vinegar, Dijon mustard, and minced shallot. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
2. Arrange the lettuce and watercress on a large platter or in a wide bowl.
3. In rows across the greens, arrange the chicken, bacon, eggs, avocado, tomatoes, and blue cheese.
4. Drizzle the vinaigrette over the salad just before serving, or serve on the side.
5. Toss gently at the table to combine, or serve as arranged.

Tips

• For best flavor, use freshly cooked chicken and bacon.
• The vinaigrette can be made up to 3 days ahead and refrigerated; whisk before using.
• Add the avocado just before serving to prevent browning.
• If preparing ahead, keep all components separate and assemble just before serving.

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