Classic Cobb Salad
Classic Cobb salad with chicken, bacon, egg, avocado, tomato and blue cheese in rows over romaine, with a sharp red wine vinaigrette.
44% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 15 min
- Resting
- 10 min
- Serves
- 4
- Calories
- 560
- Protein
- 35 g
- Per serving
- $4.45
Why this recipe works
A Cobb salad is a full meal in a bowl, and it's built for using up leftovers: roast chicken, a few slices of bacon, a couple of eggs. Arranging the toppings in rows isn't just for looks; it lets everyone see what's there before it's tossed.
- A vinaigrette with a little Dijon stays emulsified long enough to dress the whole bowl, and its sharpness cuts the rich bacon, egg, avocado and blue cheese.
- Cooling the eggs in ice water right after cooking stops the yolks going grey and makes them peel cleanly.
- Cutting every topping to roughly the same bite size means each forkful gets a bit of everything once it's tossed.
Ingredients
For the vinaigrette
For the salad
You will need
- Medium saucepan
- Bowl of ice water
- Large skillet
- Large serving platter or bowl
- Small jar with lid
Method
Tap a step number to mark it done.
Cook the eggs
Put the eggs in the saucepan, cover with cold water by 1 inch and bring to a boil. Cover, turn off the heat and leave for 12 minutes, then move them to the ice water for 10 minutes. Peel and cut into quarters.
AI-generated illustration of this step. Crisp the bacon
Meanwhile, cook the bacon in the skillet over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels and break into pieces.
AI-generated illustration of this step. Shake the vinaigrette
Put the vinegar, mustard, garlic, salt and oil in the jar with a few grinds of pepper and shake hard until creamy.
AI-generated illustration of this step. Arrange the salad
Spread the romaine over the platter. Lay the chicken, bacon, tomatoes, avocado, eggs and blue cheese across it in neat rows, and scatter the chives over the top.
AI-generated illustration of this step. Dress and serve
Shake the vinaigrette again and drizzle about half over the salad. Serve right away with the rest on the side, tossing at the table.
AI-generated illustration of this step.
Cook's notes
- Dice the avocado last and dress it right away; the vinegar keeps it from browning.
- To pack for lunch, keep the dressing separate and add the avocado just before eating.
- Cook the eggs and bacon up to 2 days ahead and refrigerate them; the salad then comes together in 10 minutes.
Nutrition per serving
560 calories
$4.45 estimated cost per serving
Where the calories come from
| Protein | 25% of calories | 35 g |
|---|---|---|
| Carbs | 8% of calories | 12 g |
| Fat | 67% of calories | 42 g |
| Fiber | 6 g | |
| Sodium | 700 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is in a classic Cobb salad?
Lettuce, chicken, bacon, hard-boiled egg, tomato, avocado and blue cheese, usually with chives and a red wine vinaigrette.
What dressing goes on a Cobb salad?
Traditionally a red wine vinaigrette. Ranch and blue cheese dressing are popular too, but the sharp vinaigrette balances the rich toppings best.
Can you make Cobb salad ahead?
Prep every component up to 2 days ahead and keep them separate in the fridge. Cut the avocado and assemble just before serving.
