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I love Cobb salad so much I dare to order it at restaurants occasionally. More often than not, what I get isn’t really what I’m expecting, which always floors me. It seems so basic that if you’re going to put it on the menu you had better know how to do it right. Some versions come with huge slabs of chicken that you have to wrestle with, or wimpy lettuce. One of the worst offences is to not include the bacon, which is practically the best part. Actually, all of the ingredients when properly chopped, arranged and mixed together with the blue cheese dressing is the best part.  Dressing ingredients: 1/4 cup plus 2 tablespoons canola oil 2 tablespoons olive oil 2 tablespoons red wine vinegar Juice of 1/2 lemon 1/2 teaspoon dry mustard Dash of Worcestershire sauce 1/4 teaspoon sugar 2 ounces blue cheese, crumbled Kosher salt and freshly ground black pepper Salad ingredients: 1/2 head iceberg lettuce, chopped 1/2 head romaine lettuce, chopped 6 strips cooked bacon, roughly chopped 3 hard-boiled eggs, peeled and cut into 1/4-inch cubes 2 medium tomatoes, peeled*, seeded, and cut into 1/4-inch cubes 1 boneless skinless chicken breast, cooked and cut into 1/4-inch cubes 2 medium-size avocados, peeled, pitted, and cut into 1/2-inch cubes Kosher salt and freshly ground black pepper, to taste Directions: Whisk all dressing ingredients together in a mixing bowl. You can do this earlier in the day and put it in the refrigerator. Whisk again right before you use it. Arrange lettuces on serving tray or platter. Carefully create rows of salad ingredients on top of lettuce. I made rows of avocado, bacon, hard boiled egg, tomato, chicken, bacon and avocado. Drizzle dressing on top of salad and serve.

I love Cobb salad so much I dare to order it at restaurants occasionally. More often than not, what I get isn’t really what I’m expecting, which always floors me. It seems so basic that if you’re going to put it on the menu you had better know how to do it right. Some versions come with huge slabs of chicken that you have to wrestle with, or wimpy lettuce. One of the worst offences is to not include the bacon, which is practically the best part. Actually, all of the ingredients when properly chopped, arranged and mixed together with the blue cheese dressing is the best part. 

Dressing ingredients:

  • 1/4 cup plus 2 tablespoons canola oil
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Juice of 1/2 lemon
  • 1/2 teaspoon dry mustard
  • Dash of Worcestershire sauce
  • 1/4 teaspoon sugar
  • 2 ounces blue cheese, crumbled
  • Kosher salt and freshly ground black pepper

Salad ingredients:

  • 1/2 head iceberg lettuce, chopped
  • 1/2 head romaine lettuce, chopped
  • 6 strips cooked bacon, roughly chopped
  • 3 hard-boiled eggs, peeled and cut into 1/4-inch cubes
  • 2 medium tomatoes, peeled*, seeded, and cut into 1/4-inch cubes
  • 1 boneless skinless chicken breast, cooked and cut into 1/4-inch cubes
  • 2 medium-size avocados, peeled, pitted, and cut into 1/2-inch cubes
  • Kosher salt and freshly ground black pepper, to taste

Directions:

Whisk all dressing ingredients together in a mixing bowl. You can do this earlier in the day and put it in the refrigerator. Whisk again right before you use it.

Arrange lettuces on serving tray or platter. Carefully create rows of salad ingredients on top of lettuce. I made rows of avocado, bacon, hard boiled egg, tomato, chicken, bacon and avocado. Drizzle dressing on top of salad and serve.