Cobb Salad


I have never really loved a cobb salad. Not that I disliked it per se, but there are other types that usually take precedence in my salad cravings. This particular salad has changed my mind. One reason I never really liked it before was the cubed ham. I’m not much of a ham lover. This cobb uses rotisserie chicken instead. I also substituted cubed cucumbers for the traditional blue cheese crumbles. I knew I wanted to use creamy blue cheese to dress the salad, so I thought another vegetable would be a good substitute. If you want to go with the traditional Dijon vinaigrette * (see recipe below) feel free to use 2 ounces of crumbled blue cheese instead of (or along with) the cucumber. Avocado discolors quickly, so when prepping the ingredients, prepare that at the last minute.

adapted from: The New Best Recipe
serves: 6-8  as a main dish

shredded meat from a rotisserie chicken
1 large head romaine lettuce, washed, dried and torn or cut into bite-size pieces
1 bunch of watercress, washed, dried and stemmed
1 pint cherry tomatoes, cut in half
1 cucumber sliced in half lengthwise, seeds removed, and cut into cubes
3 or 4 hard-boiled eggs, cut into cubes
2 medium, ripe avocados, cut into cubes
8 slices (about 8 ounces) thick cut bacon, cut crosswise into pieces and fried until crisp
3 tablespoons minced fresh chives
salad dressing of choice (bleu cheese, honey-dijon, and vinaigrettes work very well)


Arrange the romaine lettuce and watercress in a large, shallow bowl or serving platter. Arrange the ingredients in rows on top of the romaine (keeping the like colors separate). Serve immediately with the dressing on the side.



1 teaspoon Dijon mustard
1 medium garlic clove, minced
¼ teaspoon sugar
½ teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
2 teaspoons juice from 1 lemon
2 tablespoons red wine vinegar
½ cup extra virgin olive oil

Whisk all of the ingredients together in a medium bowl until well combined (alternatively, shake vigorously in a lidded jar); set aside.



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