The Scoop
Cobb Salad goes to Hollywood!
Rows of juicy chicken, crispy bacon, creamy avocado, blue cheese, jammy eggs, and bright cherry tomatoes turn this classic Cobb into a full-on salad star.
Toss it with a sharp Dijon-red wine vinaigrette, and you’ve got a colorful, hearty lunch that knows how to make an entrance.
Ingredients
- 1/3 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2/3 cup extra-virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 head romaine lettuce, coarsely chopped
- 4 eggs, hard-boiled, peeled, and quartered
- 12 ounces chicken, cooked and diced
- 8 slices bacon, cooked and crumbled
- 1 avocado, thinly sliced
- 4 ounces blue cheese, crumbled
- 5 ounces cherry tomatoes, halved
- 2 tablespoons chives, finely chopped
Directions
- In a jar, shake together the red wine vinegar, the Dijon mustard, the oil, the salt, and the pepper.
- On a large serving platter, evenly spread out the lettuce.
- On top of the lettuce, add rows of the egg, the chicken, the bacon, the avocado, the blue cheese, and the cherry tomatoes.
- Season the salad with the salt and the pepper and then drizzle with the dressing. Garnish with the chives.
- Plate and serve.
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