Classic Cobb Salad
I love a Classic Cobb Salad…all the ingredients you know and love, such as crisp bacon, cooked chicken, hard-boiled eggs, avocado. You know what I’m talking about!
But, because this is me, I have to step it up a bit. First, I just love jammy eggs. Way more than hard-boiled eggs. So, you have a choice. I prefer Romaine lettuce to the more traditional iceberg lettuce. And finally, I adore this shallot vinaigrette that we’re tossing in.
Apart from these few changes, everything you love in a Cobb salad is here!
First things first, cook the bacon. I have decided the easiest and cleanest way to cook bacon is on an aluminum-foil wrapped baking sheet. Lay out the bacon and put the pan in a cold oven. Preheat it to 400°F, and bake for approximately 15 to 25 minutes. The exact time depends on the bacon’s thickness and your preference. For regular bacon, check after 10-14 minutes. Thick-cut bacon may take 20-25 minutes. Keep a close eye on the bacon after the 10-15 minute mark, as it can go from perfect to burnt quickly. Remove from baking sheet and let drain on a paper-towel lined dish.
For instructions on how to make jammy eggs, look at the recipe notes.
In a bowl or jar, combine all of the dressing ingredients.
Place the romaine lettuce on a platter and top with eggs, chicken, tomatoes, blue cheese, bacon and avocado.
Remove the shallots from the dressing and scatter over the salad. Drizzle with the vinaigrette and serve family style!
Share Your Thoughts...
Classic Cobb Salad
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
Shallot Vinaigrette:
- 1 tbsp shallot, thinly sliced
- 2 tbsp stone-ground mustard
- 2 tbsp honey
- 1/3 cup white wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
For the Salad:
- 4 hard boiled or jammy eggs, peeled and halved
- 1 head romaine lettuce, roughly chopped
- 2 cooked chicken breasts, shredded
- 1 cup cherry tomatoes, halved
- 4 ounces crumbled blue cheese
- 6 slices cooked bacon, crumbled
- 1 avocado, pitted and thinly sliced
Instructions
In a medium bowl, combine the shallot, mustard, honey, vinegar, oil, salt, and pepper. Stir to combine.
Place the romaine on a large platter. Top with the eggs, chicken, tomatoes, blue cheese, bacon and avocado. Remove shallots from vinaigrette and scatter over the salad. Drizzle with vinaigrette and serve family style.
Chef’s Notes:
To cook bacon with little mess, lay out the bacon on an aluminum-foil wrapped sheet pan and put the pan in a cold oven. Preheat it to 400°F, and bake for approximately 15 to 25 minutes. The exact time depends on the bacon’s thickness and your preference. For regular bacon, check after 10-14 minutes. Thick-cut bacon may take 20-25 minutes. Keep a close eye on the bacon after the 10-15 minute mark, as it can go from perfect to burnt quickly. Remove from baking sheet and let drain on a paper-towel lined dish.
For jammy eggs, bring a pot of water to a full, rolling boil. Gently lower the eggs into the boiling water using a slotted spoon to prevent cracking. Ensure the eggs are fully submerged.
Set a timer for 6 to 7 minutes for the ideal jammy consistency. The time may vary slightly depending on your stove, altitude, and egg size.
Prepare an ice bath by filling a bowl with cold water and a generous amount of ice cubes.
Immediately transfer the cooked eggs from the boiling water to the ice bath using the slotted spoon when the timer goes off. This stops the cooking process. Let the eggs cool in the ice bath for at least 2-3 minutes, or until cool enough to handle. Peel carefully under cool running water or in a bowl of water to help the shell and membrane separate easily.
Recipe by The Modern Proper
Leave a Review