Cobb Salad

Cobb Salad

Prep Time


Cook Time



4 people

Traditionally, Cobb Salad is made with Roquefort cheese, which gives a richness and tang to the dressing as well as to the salad. If you prefer a milder blue cheese, try Danish or Maytag.

Recipe courtesy of Williams-Sonoma


  • 3 hard-cooked eggs, peeled
  • 8 bacon slices
  • 1 head romaine lettuce, leaves separated and torn into bite-size pieces
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 tablespoons minced fresh chives, plus several longer chive lengths for garnish
  • 2 cups chopped watercress (tough stems removed)
  • 4 cups diced cooked turkey or chicken
  • 2 avocados, pitted, peeled and diced
  • 2 tomatoes, chopped
  • 1/4 pound plus 1 ounce Roquefort cheese, crumbled
  • 1/4 cup red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, crushed and then minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup extra-virgin olive oil


  • 1 Cut the hard-cooked eggs into 1/2-inch dice. Set aside.
  • 2 In a fry pan over medium heat, fry the bacon until crisp, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
  • 3 Make a bed of lettuce on a platter or shallow bowl. Mix together the parsley and minced chives. Arrange the eggs, bacon, mixed herbs, watercress, turkey, avocados, tomatoes and the 1/4 pound cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.
  • 4 In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, salt and pepper. Using a fork, mash in the remaining 1 ounce cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
  • 5 Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.
  • 6 NOTE: Use leftover roasted turkey or chicken in this salad. If you have none on hand, poach some chicken breasts. Put 4 or 5 breast halves in a large saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. Remove from the heat and let stand for 30 minutes. Discard the skin and bones and cut the meat into bite-size pieces.


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