The Best Ever Cobb Salad
This salad is vibrant and nutritious with a beautiful balance of flavors, and it’s simple to make. It tastes so good you might feel guilty about eating it, but don’t. It’s low-carb and gluten-free, with many nutrients, lots of protein, and healthy fats. It’s a salad that eats like a meal. I make my Cobb salad without chicken, but you can certainly add it if you prefer. It makes a lovely and delicious choice for a potluck or a thoughtful contribution to any holiday party.
The Cobb salad originated in the 1930s in Southern California. Legend has it that Bob Cobb, the owner of The Brown Derby in Los Angeles, was looking to use some leftovers to create a salad and stumbled upon a masterpiece that remains popular more than eighty years later.
The Best Ever Cobb Salad
This Cobb salad tastes so good you might feel guilty about eating it, but don't! Beautifully vibrant, satisfying, and straightforward to make, this dish is low-carb and gluten-free, rich in nutrients, packed with protein, and contains healthy fats. It's a salad that eats like a meal. I make my Cobb salad without chicken, but you can certainly add it if you prefer.
Equipment
- Frying pan
- Small pot
- Sharp knife
- Cutting board
- Salad Bowl
- Salad dressing jar
Ingredients
Salad
- 1 head romaine lettuce 'top & tail', clean, slice into 1" pieces, spin dry
- 1 large tomato vine ripe – med chop
- 1 large avocado – med chop
- 4 scallions (or 1/4 cup of red onion) – med chop
- 1/2 cup gorgonzola cheese crumbled
- 6 slices bacon (I like Oscar Meyer_low sodium)
- 2 large eggs, fresh, organic, hard boiled
Optional
- 1 large skinless chicken breast (baked or grilled) – sliced
Dressing
- 1/4 cup extra virgin olive oil
- 3 tbsp aged balsamic dressing
- 2 tsp dijon mustard
- 1 clove garlic – minced fine or pressed
- salt & fresh cracked pepper to taste
Instructions
Hard Boil Eggs
- Place eggs in cold water in a small pot. Water should cover the eggs, turn the stove to medium-high, and cook 20 minutes (exactly). Refrigerate for 30 minutes
Cook Bacon
- Fry until crispy and set aside
Make Salad
- Add the lettuce to the bowl and place ingredients on top in attractive stripes
- De-shell the eggs, slice, dust with a pinch of salt, and add to salad
- Chop bacon strips med/fine, add to salad
- Dust salad with plenty of fresh cracked pepper – refrigerate for 30 minutes
Make Dressing
- Combine ingredients to taste, shake, and refrigerate for 30 minutes
Serve and Enjoy!
Notes
This salad is vibrant and nutritious with a beautiful balance of flavors. It makes a lovely and delicious choice for a potluck or a thoughtful contribution to almost any holiday party.
PURCHASE NOTE: These are a few of my favorite things
I know it seems simple, but I live for this inexpensive salad dressing jar: Make it, shake it, pour it, save it ♥️. I use it constantly. And I know it’s expensive, but you won’t be sorry. A good, aged, thick Italian Balsamic will elevate the dish beyond compare; you will not regret it. (Don’t take my word for it, read the reviews from people who lived in Italy.)
Nutrition
Calories: 632kcal
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