Cobb Salad

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We don’t normally (or ever) post basic salad recipes on Rampant Cuisine because salads are pretty self explanatory. However, the Cobb salad, when done well, is salad perfection and a complete meal. I could, quite honestly, eat it every single day for the rest of my life. It has everything you could want on a salad…chicken, bacon, egg, avocado (one of my top 5 favorite foods), blue cheese, and tomato piled on crisp romaine lettuce…swoon. However, Cobb salad in some restaurants can be pretty mediocre and either lack key components or use poor substitutes (deli meat, iceberg lettuce, etc.) We made our cobb salad using fresh oven roasted chicken, thick cut bacon, and creamy homemade blue cheese dressing. The combination of flavors and textures is sensational and the presentation is bursting with color and variety. If you’ve been disappointed in restaurant Cobb salads in the past do yourself a favor and make your own at home!

Cobb Salad-046Katryn’s Wine Pairing: Undurraga 2013 Chardonnay-Riesling
Rating: 9.0 out of 10.0

This was a winner! I was intrigued by the blend of Chardonnay and Riesling and it was the perfect blend of brightness to cut through the rich cheese and dressing but also smooth and creamy to complement and contrast the salad. It was slightly sweet and fruity with notes of pear and apricot and had just a hint of oakiness. Very good!

Cobb Salad-047 Nathan’s Beer Pairing: Harpoon Summer Beer
Rating: 8.0 out of 10.0

This was a pretty nice summer beer and did the job well when paired with the cobb salad. The blue cheese dressing is pretty potent so we wanted a beer that could cut through the dressing but not overpower the other flavors in the salad. The minimal citrus and pine aromas and flavors in the beer helped to do this while not being so strong that they ruined any of the other flavors. The light malt body and crisp finish helped to wash everything down and keep it refreshing.

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Classic Cobb Salad

Adapted from this recipe

Serves 4–6

Salad Ingredients

1 head romaine lettuce, chopped
2 oz. blue cheese, preferably Roquefort, crumbled
6 strips cooked bacon, roughly chopped
3-4 hard-boiled eggs, peeled and cut into ½” cubes
1 cup cherry tomatoes, halved
1 boneless skinless chicken breast, (Roast chicken recipe follows)
1 avocado, peeled, pitted, and cut into ½” cubes
Kosher salt and freshly ground black pepper, to taste

Dressing Ingredients

Adapted from this recipe

1/2 cup mayonnaise (we used Hellman’s Olive Oil mayonnaise)
1/4 cup whole milk
1/4 cup light sour cream
2 tablespoons lemon juice
Dash of Worcestershire sauce
1/2 cup blue cheese crumbles
Salt and pepper

Salad Directions

1. Make the dressing: To a bowl add the mayo, milk, sour cream, lemon juice and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.

2. Make the salad: Place the Romaine lettuce on a large platter. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing and season with salt and pepper.

Roasted Chicken Recipe

Adapted from this recipe


1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 lemon, halved
1 large yellow onion, thickly sliced
2 tablespoons (1/4 stick) butter, melted
Olive oil


1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with both halves of lemon and the onion. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter.

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