Classic Cobb Salad
(Published: )
https://smittenkitchen.com/2010/04/classic-cobb-salad/
Prep Time Cooking Time Servings
5 people
Ingredients:
  • Dressing:
  • 3/4 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire
  • 1/4 teaspoon sugar
  • 1 clove garlic, minced
  • Kosher salt and freshly ground pepper, to taste
  • Salad:
  • 1/2 head iceberg lettuce, shredded
  • 1/2 head romaine lettuce, chopped
  • 1/2 bunch watercress, stems trimmed, chopped
  • 2 ounces blue cheese, crumbled
  • 6 strips cooked bacon, roughly chopped
  • 3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
  • 2 medium tomatoes, peeled, seeded, cut into 1/2-inch cubes
  • 1 boneless, skinless chicken breast, cooked and cut into 1/2-inch cubes
  • 1 avocado, peeled, pitted, and cut into 1/2-inch cubes
  • Kosher salt and freshly ground pepper, to taste
  • 2 tablespoons chives, minced

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Directions:

1. For the dressing: Mix canola oil, olive oil, vinegar, lemon juice, mustard, Worcesershire, sugar, and garlic in a blender. Blend until smooth, then season with salt and pepper. Set aside.
2. For the salad: On a large platter, mix iceberg lettuce, romaine, and watercress. On top of the greens, arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in rows.

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