Classic garden salad made with mesclun green, tomatoes, avocado, cucumbers, crispy bacon, chicken, eggs, blue cheese and topped with a zesty herbed red wine vinaigrette.
Cobb Salad
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For the Salad:
2-3 heads of lettuce (red leaf, green leaf, mesclun greens, or watercress)
1 cucumber (seeded)
1 cup cherry tomatoes (Cut in half)
1 large shallot (thinly sliced)
1 avocado (diced or sliced)
2-3 cups blue cheese
2-4 cooked chicken breasts (sliced or cubed)
6 slices bacon (cooked until crispy and chopped)
3-4 soft-boiled eggs
- For the Dressing:
3 tbsp red wine vinegar
1 tbsp of Dijon mustard
2 garlic cloves (minced)
1 tbsp dried Oregano
1/2 tsp kosher salt
1/4 tsp black pepper
1/3 cup olive oil
Directions
- Soak your shallots in cold water for 10 minutes. Rinse and drain the shallots once the soaking is complete. This will make the shallots less potent. This step is, however, entirely optional.
- Prepare the dressing. Mix the top six ingredients together well, then slowly pour the olive oil in while whisking and emulsifying the dressing.
- Arrange lettuce in a large serving bowl.
- Arrange the rest of your ingredients in your desired pattern, such as in lines or anything else that looks good to you.
- Crumble the blue cheese on top. At this point, the solid and the dressing can be stored separately in the fridge until needed. If you are storing your salad for a long time, I would recommend going with medium or hard-boiled eggs, as those stores better than soft-boiled eggs.
- Once ready to eat, gently dress the salad with about half of your dressing; season with salt and pepper to taste. You will likely need a little bit more dressing but not all of it, as you want to ensure you do not overdress the salad, resulting in it being soggy. Enjoy!
Notes
- Note: you may not need all of this dressing for the salad. Only use what’s needed to make sure the salad is well-dressed but not overdressed.
