Just Me, You, and a Bunch of Salad Stuff
Hey, friend. So, I’m finally writing down my take on The Best Cobb Salad—the one we’ve half-devoured straight out of the mixing bowl more times than I’d care to admit. There was a summer (maybe two ago? It all blurs together after the third heatwave) where my brother actually “accidentally” tipped the salad bowl onto the porch table. The dog scored big that day, but the rest of us still fought over the scattered bacon. Life lesson: Cobb salad brings people (and pets) together, even when chaos reigns. If you want something that’s easy to assemble but still looks like you made an effort, this is it. And if your lettuce is a little iffy? Well, join the club.
Why I Keep Making This (Even When There’s Leftover Pizza to Tempt Me)
I make Cobb salad when I want something that feels fancy but really isn’t—like after a long day when, let’s be honest, I’m too tired for anything involving dough. My family goes a bit nuts for this, probably because it has bacon (and yes, I always make extra for “taste testing”). It’s also my favorite thing to make when friends drop in unannounced…mainly because I can pretend it was all planned. (Little do they know the eggs were boiled two days ago.) There’s a bit of assembly involved; ok, a lot if you let yourself get fussy with the arrangement, but hey, it’s salad, not rocket science! That said, if you’re one of those people who hates chopping, this might test your patience until you get the hang of it—I don’t always love that part, but the end result makes up for it every time.
Stuff You’ll Need (Substitutions Encouraged!)
- 1 large head Romaine lettuce (sometimes I use a bag of pre-cut mix if I’m out of patience or it’s too hot to chop)
- 2-3 hard-boiled eggs, peeled and quartered (I’ve used leftover deviled eggs—don’t judge, it works!)
- 4-5 slices of bacon, cooked crisp and crumbled (my grandmother swore by the thick-cut stuff, but let’s be honest, regular is just fine)
- 1 ripe avocado, diced (too firm? Let it sit in a sunny spot for a while, or just use it anyway—it’ll soften with the dressing)
- 1 cup cooked chicken breast, chopped or shredded (rotisserie saves my hide when I don’t want to cook meat, but grilled thighs are fab too)
- 3/4 cup cherry tomatoes, halved (heirlooms look pretty, but I use whatever’s cheapest)
- 1/3 cup blue cheese, crumbled (or feta—my partner hates blue cheese, so sometimes I don’t even tell him when it’s in there)
- 2 tablespoons fresh chives or green onions, chopped (when I remember)
- Dressing: 4 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, pinch of salt and pepper — shake it up in a jar
How I Actually Put This Salad Together
- Start by piling the lettuce into a biggish bowl or platter. (If you’re feeling fancy, go for a wide one to show off the stripes. Or just grab whatever’s clean, which is usually my go-to.)
- Line up your eggs, chicken, bacon, avocado, tomatoes, and cheese in rows. Or just scatter them all over the place, which honestly looks (and tastes) just as good. Get creative; it’s your salad.
- Now, dribble your dressing over everything, making sure to get the corners. This is where I sneak a sample—just to “check for seasoning,” obviously. Add more pepper if your mood demands it.
- Sprinkle over the chives or green onions if you remembered to chop them. If not, shrug it off.
- Toss gently, or not at all if you want to keep those neat stripes. (I’m not here to judge. Actually, sometimes I do half tossed, half tidy rows. Real rebel energy.)
Random Notes from the Messy Reality of My Kitchen
- The lettuce loves a quick bath in ice water if it’s wilty. Sometimes I forget and just go with it.
- I tried store-bought dressing once and—eh—it was fine, but not magic. Homemade feels special (but, like, don’t sweat it).
- Blue cheese varies a lot; once I bought a super-strong one, and no one would touch it but me. Lesson learned: taste before adding.
Variations I’ve Actually Tried (Some Wins, One Fail)
- Turkey bacon—okay, it’s fine in a pinch, but doesn’t get as crispy as real bacon.
- Vegetarian version: swap chicken and bacon for roasted chickpeas—my veggie friend loved it, but my dad just picked them out (no pleasing everyone).
- Once, I used shredded cheddar instead of blue cheese. Actually, that was a bit weird. It looked like a party, but didn’t quite taste like one.
Tools I Use—or Don’t
- A sharp knife for chopping (don’t have one? Use kitchen scissors for the lettuce; it’s not cheating, it’s creative improvisation)
- Big platter or bowl (if you only have a baking tray, hey—makes a fun story for dinner guests)
- Mason jar for shaking up the dressing. Or just whisk it with a fork in a coffee mug, no one’s judging.
Storing Leftovers (If Miraculously There Are Any)
I wish I could say how this keeps for days, but honestly, it never lasts more than a day at my place. If you do have leftover, pop it into a sealed container—minus the dressing, if you think ahead. Avocados get a bit brown, but a squeeze of lemon fixes that up. Lettuce will wilt, but that’s part of its charm, right?
Serving It Up (And a Tiny Family Ritual)
I love plunking this down in the center of the table and letting everyone dig in “family style”—it feels less formal, which keeps the mood light. My cousin always calls dibs on the egg row, which is why I started adding extra. Sometimes we eat it with crusty bread or just some saltines (don’t knock it till you try it).
Pro Tips (Learned From Oopsies):
- Don’t rush the egg boiling. I tried once, ended up with weirdly gooey yolks. Not the end of the world, but not quite the vibe either.
- Actually, if you forget to cool the bacon before crumbling, it’ll tear through the lettuce like a chainsaw. Let it chill—literally and figuratively.
- On second thought, go easy on the dressing at first; easier to add than take away. I learned this the hard way—soggy salad doesn’t have many friends.
Real Questions I’ve Gotten (And My Honest Answers!)
- Can I make Cobb salad ahead?
- Sort of! If you keep the dressing and avocado out until the last minute, the rest holds up pretty well overnight. But the next day, I swear it tastes even better (probably just me, though).
- Do I have to use blue cheese?
- Nope. Feta, goat cheese, or hey—leave it out. My best mate hates it, so… compromise is key.
- What if I don’t eat meat?
- Been there! Use smoky roasted chickpeas, tempeh, or bulk it up with extra egg and avocado.
- Is it still Cobb salad if I dump it all in a Tupperware?
- Absolutely. As my grandma used to say, “call it whatever you want if it gets people to eat their greens.” There you go!
And just as a sidenote, I once ate leftover Cobb salad for breakfast (don’t judge). The cold bacon wasn’t bad at all. Hope your version is as gloriously messy and satisfying as mine usually is!
Ingredients
- 6 cups mixed salad greens (such as romaine and watercress), chopped
- 2 cooked chicken breasts, grilled and sliced
- 4 strips bacon, cooked and crumbled
- 2 large hard-boiled eggs, peeled and chopped
- 1 ripe avocado, peeled, pitted, and sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup blue cheese, crumbled
- 1/4 cup red onion, finely sliced
- 1/3 cup homemade red wine vinaigrette
Instructions
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1Arrange the salad greens evenly on a large platter or bowl.
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2Top the greens in rows with chicken, bacon, eggs, avocado, cherry tomatoes, blue cheese, and red onion.
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3Drizzle the homemade red wine vinaigrette over the salad, or serve it on the side.
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4Season with freshly ground black pepper, if desired.
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5Serve immediately and enjoy your fresh Cobb Salad.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
520 caloriescal
Protein:
38 gg
Fat:
35 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
15 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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