Cobb salad

Ingredients

• 4hard-boiled eggs, peeled and halved
• 1 headromaine lettuce, finely shredded
• 2cooked chicken breasts, finely sliced
• 250 gcherry tomatoes, halved
• 120 gblue cheese, crumbled, preferably Roquefort
• 6 slicescooked bacon, crumbled
• 1avocado, peeled, stoned and thinly sliced
• 1 small bunchchives, finely chopped
• 1 smallshallot, grated
• 10 mlmustard
• 30 mlhoney
• 75 mlwhite wine vinegar
• 120 mlextra-virgin olive oil
• 2.5 mlfine salt
• to tastefreshly ground black pepper

Instructions

1. 1

   Prepare the dressing

   Make the vinaigrette before assembling the salad.

2. 2

   Mix and emulsify

   In a bowl, combine the chives, grated shallot, mustard, honey, vinegar, olive oil, salt and pepper. Whisk until emulsified, then set aside.

3. 3

   Assemble the salad

   Spread the romaine in a large salad bowl. Arrange the eggs, chicken, cherry tomatoes, blue cheese, bacon and avocado over the top.

4. 4

   Dress and serve

   Drizzle the dressing over the salad and serve.

What is Cobb salad?

Cobb salad is an American composed salad, generally recognised by its generous mix of lettuce, chicken, egg, bacon, tomato, avocado and blue cheese. This version keeps those familiar contrasts but uses shredded romaine as its base.

The combination works because crisp leaves and juicy tomatoes meet creamy avocado and cheese, while chicken and eggs make the bowl more substantial. A tangy, lightly sweet vinaigrette brings the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 47g protein, 17g carbs, 46g fat.

The chicken, eggs and blue cheese provide much of the protein; the olive oil, avocado, bacon and cheese contribute most of the fat. The lettuce, tomatoes and honey supply most of the carbohydrates, with some fibre from the vegetables and avocado. To balance the plate, serve with extra leafy vegetables or a simple vegetable side and keep the dressing portion measured.

The key ingredients

Romaine: Finely shredding the leaves makes it easy to get a little of everything in each forkful. Dry the lettuce well so the dressing clings rather than pooling.

Blue cheese: Roquefort is suggested for its assertive, salty flavour, but any blue cheese that crumbles easily will work. Taste before adding extra salt, as the cheese and bacon are already savoury.

Making the vinaigrette

Emulsion: Whisk the oil into the vinegar, honey and mustard until the mixture looks evenly blended. The mustard helps bring the dressing together, while honey softens the vinegar’s sharpness.

Seasoning: Add the salt and freshly ground pepper to the dressing, then taste it before serving. Whisk again if the oil separates while it stands.

Keep the toppings distinct

Arrangement: The method places the toppings over the lettuce rather than tossing everything together. This keeps the colours and textures visible and lets diners choose their preferred mix.

Avocado: Slice it thinly just before assembly so it stays fresh-looking. Handle the pieces gently when arranging them to avoid crushing the ripe flesh.

Make-ahead timing

Ready to assemble: The chicken, bacon and eggs need to be cooked before you begin; the 25-minute total time works best when they are already prepared. Chop and measure the remaining ingredients while mixing the dressing.

Just before serving: Assemble the salad and add the vinaigrette at the end. This helps the romaine retain its crisp texture.

What to serve with it

For a simple meal, serve the salad on its own, as it already includes chicken, eggs, bacon and cheese. Crusty bread makes a useful accompaniment for catching any dressing left in the bowl.

For a larger spread, pair it with a light vegetable soup or another simple salad. Keep additional salty sides modest to balance the bacon and blue cheese.

Recipe notes & tips

• Dry the shredded romaine thoroughly so the dressing does not become watery.
• Whisk the vinaigrette again just before pouring if it has separated.
• Crumble the bacon and blue cheese into small pieces for more even distribution.
• Cut the tomatoes in half just before assembling to keep their juices in the bowl.
• Arrange the toppings in separate sections if you want the composed salad look.

Variations

• Use mixed lettuce: Replace some of the romaine with crisp iceberg or watercress.
• Swap the cheese: Use another crumbly blue cheese if Roquefort is unavailable.
• Make it milder: Choose a less pungent blue cheese for a gentler flavour.
• Add crunch: Scatter toasted croutons over the salad just before serving.
• Change the dressing: Use lemon juice in place of some of the vinegar for a brighter, less sharp finish.

Common mistakes to avoid

• Wet lettuce: Dry the leaves well, or the dressing will slide off and collect at the bottom.
• Over-whisking the toppings: Add the dressing after arranging the ingredients to keep their texture and appearance.
• Dressing too early: Pour it on just before serving to help the romaine stay crisp.
• Too much salt: Taste the dressing first, since the bacon and blue cheese add plenty of savoury seasoning.
• Ripe avocado handled roughly: Slice and arrange it gently so it holds its shape.

How to store

Store undressed salad ingredients and vinaigrette separately in covered containers in the fridge, and assemble just before eating. For best texture, use the assembled salad promptly; leftovers already dressed will soften and are best eaten within a day.

Frequently asked questions