American · Salad · Easy
Cobb Salad
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Cobb Salad, in 5 ideas
- The rows are the signature. Compose it neatly for the table, then toss. The presentation is half the fun.
- Dress at the table, not before. It keeps the avocado bright and the bacon crisp.
- Rest the chicken. Five minutes before dicing keeps the juices in the meat instead of on the board.
- Ice water for easy peeling. The cold shock pulls the egg away from the shell. Old eggs peel easier than fresh ones.
- Blue cheese to taste. It is the boldest flavor here. Half a cup is classic, but adjust to your crowd.
What you need
Ingredients
- 2 boneless skinless chicken breasts
- 4 slices bacon
- 4 eggs
- 2 avocados, diced
- 1/2 cup crumbled blue cheese
- 6 cups chopped romaine
- 1 cup cherry tomatoes, halved
- 1/3 cup red wine vinaigrette
- Salt and black pepper
- 1 tbsp olive oil
How to make it
Directions
- Place the eggs in a pot of cold water. Bring to a boil, then cook 10 minutes. Cool in ice water, peel, and chop.
- Cook the bacon in a skillet until crisp. Drain on paper towels and crumble.
- Season the chicken with salt and pepper. Sear in the olive oil over medium-high heat, 6 minutes per side, until cooked through. Rest 5 minutes, then dice.
- Spread the romaine over a large platter.
- Arrange the chicken, egg, bacon, avocado, tomatoes, and blue cheese in distinct rows over the greens.
- Serve with the vinaigrette on the side, and toss at the table.
Chop everything the same size. Even pieces mean every forkful gets a bit of everything instead of one giant chunk of egg.