Classic cobb salad
- Linzi Pucino
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
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This epic salad is great for entertaining a crowd or simply as a refreshing lunch. Double the dressing and store in a jar in the fridge for weekday lunches
Gluten free
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Try this recipe for a classic cobb salad, then try our za’atar chopped salad, chicken caesar salad, wakame salad and giant couscous salad with hot smoked fish. Now try more salad recipes.
Classic cobb salad: chef's tips
- Feel free to add freshly baked bread or jacket potatoes on the side
- Add any left-over roast vegetables or meat you have to this dish – roast butternut or peppers work well, or shredded roast pork, too
- Boil a couple of extra eggs at the same time so you can make a quick egg mayo sandwich for lunch the next day
How to store classic cobb salad
- You could chop the salad elements (apart from the avocado) a few hours before assembling, as well as boiling the eggs and cooking the bacon
- The dressing can be made up to three days in advance, stored in the fridge
- Any leftovers can be stored in plastic containers in the fridge but it’s best to separate them so they don’t get soggy
Classic cobb salad recipe
Note: some pre-cooked chicken is not gluten-free so make sure it is if needed
Ingredients
Nutrition
DRESSING
-
4 tbsp extra-virgin olive oil
-
2½ tbsp red wine vinegar
-
½ tbsp dijon mustard
-
2 garlic cloves
minced
-
1 tsp dried oregano
SALAD
-
4 eggs
-
4 slices of smoked streaky bacon
-
1 large Romaine lettuce
halved, cored and shredded
-
½ cucumber
halved, deseeded and sliced into half moons
-
125g cherry tomatoes
halved
-
½ red onion
thinly sliced
-
1 avocado
thinly sliced
-
75g blue cheese (like Stilton)
crumbled
-
2 cooked chicken breasts
cubed
-
chives
finely snipped, to serve
Nutrition: per serving
- kcal550
- fat40.1g
- saturates11.4g
- carbs5.7g
- sugars4.6g
- fibre5.8g
- protein38.7g
- salt1.8g
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Method
-
step 1
Put all the dressing ingredients, along with some seasoning, to a clean jar, put on the lid tightly and shake until combined.
-
step 2
Cook the eggs in a pan of boiling water for 7 mins. Drain and run under cold water before carefully peeling and cutting into quarters.
-
step 3
Cook the bacon in a non-stick frying pan over a medium heat for 4-5 mins, flipping halfway, until crisp. Drain on kitchen paper.
-
step 4
Lay out the ingredients on a large platter one by one – lettuce, cucumber, tomatoes, onion, avocado, cheese and the chicken. Crumble up the bacon and add along with the boiled eggs. Drizzle with the dressing and scatter over chives to serve.
Now try our chopped salad recipes.
Authors
Linzi Pucino
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