Traditional Cobb Salad

A Vibrant Twist on the Classic Cobb Salad

Time Investment

This delightful dish can be prepared in approximately 30 minutes, making it a quick and satisfying option for both busy weeknights and leisurely gatherings.

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 sauce - 1/4 teaspoon sugar - 1 clove garlic, minced - Kosher salt and freshly ground black pepper, to taste -

Salad: - 1/2 head of iceberg lettuce, cored and shredded - 1/2 head of romaine lettuce, chopped - 1/2 bunch of watercress, stems trimmed and chopped - 2 ounces blue cheese, crumbled (Stilton recommended) - 6 strips of cooked bacon, roughly chopped - 3 hard-boiled eggs, peeled and diced into 1/2-inch cubes - 2 medium tomatoes, peeled, seeded, and diced into 1/2-inch cubes - 1 boneless, skinless chicken breast, cooked and diced into 1/2-inch cubes - 1 avocado, peeled, pitted, and diced into 1/2-inch cubes - Kosher salt and freshly ground black pepper, to taste - 2 tablespoons chives, minced

Preparation Tips

To whip up this sumptuous dressing, mix the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire sauce, sugar, and garlic in a blender. Blend until silky smooth, then season with salt and black pepper to taste. Set this irresistible dressing aside.

Next, for the salad, take a generously sized platter and layer it with the shredded iceberg and chopped romaine lettuces, accompanied by the chopped watercress. Top the greens with visually appealing rows of crumbled blue cheese, crispy bacon, diced eggs, cubed tomatoes, tender chicken, and creamy avocado. When ready to serve, drizzle the vibrant dressing over the salad, sprinkle with salt and pepper, and finish with minced chives. Alternatively, mix everything together in a bowl for a more casual presentation.

Make-Ahead Suggestions

This homemade dressing can be stored in an airtight container in the refrigerator for up to a week. You can also prepare and chop the salad components (excluding the avocado, as it tends to brown) ahead of time and keep them in separate containers until you’re set to compile the salad. Surprisingly, thanks to the sturdy lettuces, the mixed salad stays fresh for a few hours when wrapped in plastic in the fridge.

Pro Tip for Peeling Tomatoes: To make peeling hassle-free, score an X at the bottom of each tomato and blanch them briefly in boiling water for about 10 seconds. Then, swiftly move them to an ice bath to cool. The skins will slide right off starting from the X. Feel free to skip this step if you find it unnecessary!