Cobb Salad Recipe

Ingredients

Red Wine Vinaigrette

• 0.25 cup red wine vinegar
• 2 cloves garlic, minced or pressed
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• 1 teaspoon fresh chives, optional
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.33 cup olive oil

Salad

• 1 large head romaine lettuce, cleaned and chopped
• 12 ounces cooked chicken breast, cut into bite-sized pieces (or grilled tofu, chickpeas, or kidney beans)
• 6 ounces tomatoes, chopped (about 1½ cups)
• 1 medium cucumber, chopped
• 0.5 cup pickled shallots
• 1 avocado, sliced
• 4 ounces blue cheese, crumbled
• 4 hard-boiled eggs, peeled and sliced
• 0.5 cup coconut bacon
• 1 tablespoon chopped chives for garnish
• microgreens or watercress, optional

Instructions

Prepare

1. Make the pickled shallots if using. These can be made ahead, or substitute pickled onions.

Make the Vinaigrette

1. Whisk together the red wine vinegar, minced garlic, Dijon mustard, oregano, chives, salt, and pepper.
2. Drizzle olive oil in slowly, whisking constantly to emulsify with the vinegar mixture.

Assemble the Salad

1. Toss the lettuce with a little dressing. Place the dressed greens in individual bowls or one shallow platter.
2. Layer on ingredients: watercress, chicken (or other protein), tomatoes, cucumber, shallots, avocado, blue cheese, and boiled eggs.
3. Drizzle with more dressing and sprinkle with bacon, fresh chives, fresh oregano, microgreens, and fresh ground pepper.
4. Serve with the leftover dressing on the table so everyone can add more if desired. Leftover dressing will keep up to 1 week in the fridge.

Notes

• For a vegan version, use grilled tofu, chickpeas, or kidney beans instead of chicken, and omit the eggs and blue cheese.
• Coconut bacon adds a smoky, crispy element. You can also use regular bacon if preferred.
• The red wine vinaigrette stores well for up to a week in the refrigerator.