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. I think it makes a lovely and delicious choice for a potluck or thoughtful contribution to any holiday party.
The Cobb salad dates back to the 1930s in Southern California. Legend has it that the owner of The Brown Derby in Los Angeles, Bob Cobb, was looking to use some leftovers to create a salad and stumbled onto a masterpiece that is still 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, it's low carb and gluten-free, has 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.
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 small pot. Water should cover the eggs, turn stove to med-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, 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, refrigerate 30 minutes
Serve and Enjoy!
Notes
This salad is vibrant and nutritious with a beautiful balance of flavors. I think it makes a lovely and delicious choice for a potluck or 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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