The Classic Chopped Cobb Salad is one of my husband’s most requested dishes, and rightfully so. It’s light and fresh, yet deliciously hearty and filling. And, hello, it has bacon! (Bacon will never get old for me– I have a soft spot for fatty meats.)
The Classic Cobb is the perfect combination of meal and salad– long may it reign! This recipe in particular has a delightfully pucker-y dijon vinaigrette, close to the original dressing from The Brown Derby’s Cobb Salad, or so I’ve read. But apparently no one really knows where the Cobb salad originated, which always makes me think of Curb Your Enthusiasm, season 2 episode 3.
While there are many disputes concerning how to assemble this dish, I say make it how you like it! This is how I like mine. Chopped toppings, crunchy romaine, and zingy dressing. Enjoy!
Classic Chopped Cobb Salad with Lemon-Dijon Dressing Recipe
Classic Chopped Cobb Salad
Ingredients
- 4 eggs
- a handful or two of ice cubes
- 7 strips thick cut bacon
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1/2 tbsp dijon mustard
- 4 tbsp olive oil
- salt and black pepper
- 2 hearts of romaine sliced into 1 inch wide strips, rinsed, and dried
- 3 tbsp thinly sliced fresh chives
- 1 avocado diced
- 2 plum tomatoes diced
- 1/3 cup crumbled blue cheese
Instructions
Hard Boil The Eggs:
- Place the eggs in a medium pot and cover with cold water by a half inch. Bring the water to a boil over high heat. Once boiling, reduce heat to medium or medium low to maintain a high simmer for 10 minutes uncovered. Pour off the hot water and fill the pot with the eggs with cold water and ice. When the eggs are cool enough to handle, tap each egg all over to crack the shell, starting with the air pocket at the the bottom of the egg (the widest part of the egg.) Place the eggs back in the cold water and let sit 10 minutes. After 10 minutes, peel the eggs, dice them, and set aside.
Make The Bacon:
- Heat the oven to 375F with the rack in the center position. Spread the bacon slices out on a rimmed baking sheet in a single layer. Bake the bacon 20-30 minutes, flipping the slices once halfway through cooking. (If you are using regular bacon as opposed to thick cut, cook only about 15 minutes or so.) Transfer the bacon to paper towels to drain. When cool enough to handle, slice or crumble the bacon.
Make The Dressing:
- In a small bowl, whisk together the lemon juice, red wine vinegar, dijon mustard, and olive oil until emulsified. Season with salt and pepper to taste.
Assemble The Salad:
- Toss the romaine and half the chives with the dressing and salt and pepper. Plate the romaine and top with rows of chopped egg, crumbled bacon, avocado, tomato, and blue cheese. Sprinkle on the remaining chives and serve!
Tell me what you think in the comments below!
