My F&W
quick save (...)

Classic Cobb Salad



  1. 9 slices of thick-cut bacon (6 ounces)
  2. 2 hard-cooked large eggs
  3. 2 hearts of romaine, halved lengthwise and cut crosswise into 1/2-inch ribbons
  4. 1 small head of frisée, halved lengthwise and cut into 1/2-inch ribbons
  5. 1 small head of Bibb lettuce, halved lengthwise and cut into 1/2-inch ribbons
  6. 1 small bunch of watercress, thick stems discarded
  7. 2 Hass avocados, cut into 1/2-inch dice
  8. 2 cups cubed cooked rotisserie chicken
  9. 2 plum tomatoes—halved, seeded and cut into 1/2-inch dice
  10. 1/4 cup chopped chives
  11. 1/4 pound Roquefort cheese, cubed


  1. 1 small shallot, minced
  2. 1 small garlic clove, minced
  3. 1 teaspoon Dijon mustard
  4. 1 teaspoon Worcestershire sauce
  5. 1 tablespoon fresh lemon juice
  6. 1/3 cup red wine vinegar
  7. 1/4 cup extra-virgin olive oil
  8. 1/4 cup canola oil
  9. Kosher salt and freshly ground black pepper
  1. MAKE THE DRESSING Preheat the oven to 425°. Arrange the bacon slices on a rack set over a rimmed baking sheet. Bake for 15 to 20 minutes, until browned and crisp. Blot the bacon, then crumble or coarsely chop it. Peel the eggs and halve them. Separate the whites from the yolks and separately press them through a coarse sieve.
  2. In a large serving bowl, gently toss the romaine with the frisée, Bibb lettuce and watercress. Arrange the remaining ingredients in decorative rows over the greens in the following order: avocados, chicken, tomatoes, sieved egg white, sieved egg yolk, bacon, chives and Roquefort.
  3. In a blender, combine the shallot, garlic, mustard, Worcestershire, lemon juice, vinegar and olive oil and blend until smooth. With the machine on, gradually drizzle in the canola oil until the dressing is emulsified. Season with the salt and pepper. Serve the salad and pass the dressing in a gravy boat.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.