Refreshing Cobb Salad
Submitted by happyzhangbo
Classic Cobb salad with chicken, bacon, avocado, egg, and Roquefort dressing. Composed salad with rows of colorful toppings over crisp lettuce, perfect for elegant lunches.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
25 minThis isn’t a tossed salad; it’s a work of art. Crisp romaine, Boston lettuce, endive, and peppery watercress form the base, then get topped with neat rows of diced chicken, crispy bacon, creamy avocado, juicy tomatoes, and grated hard-boiled egg.
The tangy Roquefort vinaigrette brings everything together with sharp blue cheese, Dijon mustard, and a hint of sugar to balance the acidity.
Serve it composed at the table, then toss everything together (or let guests do it themselves) for the perfect bite every time.
Chef Tips
- Compose decoratively: Arrange toppings in neat rows or sections for that classic Cobb presentation
- Drain bacon well: Pat cooked bacon dry on paper towels so grease doesn’t make salad soggy
- Emulsify dressing: Drizzle oil slowly while whisking for thick, creamy vinaigrette that coats leaves
- Serve immediately: Assemble just before serving so greens stay crisp and avocado doesn’t brown
Variations
- Use grilled shrimp or steak instead of chicken for different protein
- Swap blue cheese for feta or goat cheese in the dressing
- Add corn, black beans, or roasted peppers for Southwest Cobb twist
Ingredients
Directions
In a large salad bowl, toss together well the various lettuces and watercress.
Cook the bacon in a skillet on medium heat until crisp on both sides.
Remove from skillet and lay out on paper towels to absorb the excess fat.
Allow the bacon to cool.
Crumble the bacon and set aside.
Compose the salad.
Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives.
In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.
Stir in the Roquefort.
Add sugar to taste, ½ teaspoon at a time.
Whisk the dressing.
Serve separately or toss in with the salad.
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