The true beauty of a Cobb Salad lies in its harmonious blend of flavors and textures. Each bite offers a delightful contrast: the crispness of the bacon against the creaminess of the avocado, the sharpness of the blue cheese complemented by the tangy balsamic dressing, and the fresh crunch of salad greens alongside the hearty richness of hard-boiled eggs. It’s a symphony of ingredients that come together to create a dish that’s both satisfying and nourishing. Whether served as a main course or a side, this classic Cobb Salad is a timeless favorite that never fails to impress.
Ingredients:
- For the Salad:
- 6 cups mixed salad greens (romaine, iceberg, or a mix)
- 2 large hard-boiled eggs, peeled and chopped
- 1 avocado, peeled, pitted, and sliced
- 1 large tomato, diced
- 6 strips of bacon, cooked and crumbled
- 1/2 cup blue cheese crumbles
- 1 cup cooked chicken breast, diced (optional)
- 1/2 cup red onion, thinly sliced (optional)
- For the Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Prepare the Salad Ingredients:
- Begin by preparing the hard-boiled eggs. Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then remove the saucepan from the heat, cover, and let the eggs sit for 10-12 minutes. Drain the hot water and place the eggs in cold water to cool. Once cooled, peel and chop the eggs.
- Cook the Bacon:
- While the eggs are cooling, cook the bacon in a skillet over medium heat until crispy. Once cooked, place the bacon on paper towels to drain excess grease, then crumble into small pieces.
- Prepare the Dressing:
- In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, and minced garlic until well combined. Season with salt and pepper to taste. Set the dressing aside.
- Assemble the Salad:
- On a large serving platter or in a wide, shallow salad bowl, arrange the mixed salad greens as the base. Create rows on top of the greens with the chopped hard-boiled eggs, sliced avocado, diced tomato, crumbled bacon, and blue cheese. If using chicken and red onion, add them in rows as well.
- Dress and Serve:
- Just before serving, drizzle the balsamic dressing evenly over the salad. Alternatively, serve the dressing on the side so guests can add their desired amount. Toss the salad lightly if you prefer the ingredients mixed, or leave it arranged for a more visually appealing presentation.
- Optional Garnishes:
- Add a sprinkle of freshly ground black pepper or some chopped fresh herbs, such as parsley or chives, for an extra burst of flavor.
