Cobb Salad

Apr 09, 2025

Cobb Salad

'Let it be known that I absolutely love a Cobb salad, but as I’ve stated many times (on camera, in person, and generally throughout my life), I thoroughly dislike bleu cheese. Don’t get me wrong—I love stinky funky cheeses and foods that many find revolting, but bleu cheese is not one of them. That’s why this Cobb salad is full of all the iconic flavors you want, sans bleu cheese. Feel free to add it if you wanna make me sad.' – Derby at Home Chef Joshua Weissman

Prep Time: 25 Minutes + Making Chicken, Eggs & Chèvre (if desired)

Serves: 2–4

Ingredients:

• 1 head romaine, coarsely chopped
• 1 head Boston lettuce, coarsely chopped
• 2 chicken breasts (such as chicken breasts that are actually good, page 156), cooked and cubed or shredded
• 4 perfect soft-boiled eggs (page 90), diced
• 1 cup (150g) grape tomatoes, halved
• 8 slices cooked bacon, chopped
• 1 cup (112g) crumbled chèvre (page 38)
• 2 avocados, diced
• 1⁄2 bunch of chives (optional), very finely chopped

Dressing:

• 21⁄2 tbsp (38g) Dijon mustard
• 1/3 cup (75ml) red wine vinegar
• 1 shallot, finely diced
• 1 clove garlic, grated
•  1⁄2 cup (125ml) extra-virgin olive oil
•  Kosher salt and freshly cracked black pepper, to taste

Instructions:

1.         Prepare the dressing. In a small bowl, whisk together the mustard, vinegar, shallot, and grated garlic until combined. While continuously whisking, slowly drizzle in the olive oil until all of it is added and you have an emulsified dressing. Season to taste with salt and pepper.

2.         Assemble each salad on serving plates by arranging single rows of each ingredient: romaine and Boston lettuce, chicken, egg, grape tomato halves, bacon bits, chèvre, and diced avocado. Garnish with chives (if using), drizzle with dressing, and enjoy! Store leftover dressing in an airtight container in the refrigerator for up to 1 week.