📝 About This Recipe
Born in the legendary Brown Derby restaurant in 1930s Hollywood, the Cobb Salad is the undisputed king of composed salads. This keto-friendly rendition honors the original 'EAT 4' acronym (Egg, Avocado, Tomato, Turkey/Chicken) while maximizing healthy fats and savory textures. It’s a vibrant, protein-packed mosaic of flavors that proves low-carb eating can be incredibly indulgent and sophisticated.
🥗 Ingredients
The Salad Base
- 4 cups Romaine Lettuce (chopped into bite-sized pieces)
- 2 cups Iceberg Lettuce (shredded for classic crunch)
- 1 cup Watercress (tough stems removed)
The Protein & Toppings
- 2 large Chicken Breast (cooked and diced into 1/2-inch cubes)
- 6 slices Thick-cut Bacon (cooked until crispy and crumbled)
- 3 large Hard-boiled Eggs (peeled and diced)
- 2 medium Avocado (ripe, pitted and diced)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Roquefort or Blue Cheese (crumbled)
- 2 tablespoons Chives (finely minced)
Red Wine Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup Red Wine Vinegar
- 1 teaspoon Dijon Mustard (helps emulsify the dressing)
- 1 clove Garlic (finely minced or pressed)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the dressing. In a small glass jar or bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
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2
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and thick. Set aside at room temperature to let the flavors marry.
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3
Cook the bacon in a cold skillet over medium heat, turning occasionally until deep golden brown and crispy (about 8-10 minutes). Drain on paper towels and crumble once cooled.
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4
If your chicken isn't already prepared, season the breasts with salt and pepper and sear in the leftover bacon fat for 5-7 minutes per side until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before dicing.
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5
Hard-boil your eggs by placing them in boiling water for 9 minutes, then immediately transferring to an ice bath for 5 minutes. Peel and dice into uniform pieces.
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6
Wash and thoroughly dry all greens. Use a salad spinner if possible; wet greens will dilute the dressing and prevent it from adhering.
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7
In a very large bowl, toss the Romaine, Iceberg, and watercress together to create a uniform bed of greens.
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8
Arrange the greens on a large serving platter or divide them among four individual wide bowls.
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9
Create the iconic 'Cobb look' by arranging the chicken, bacon, eggs, tomatoes, avocado, and blue cheese in neat, parallel rows across the top of the greens.
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10
Just before serving, sprinkle the finely minced chives over the entire salad for a pop of color and mild onion flavor.
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11
Give the dressing a final shake or whisk and drizzle it evenly over the rows, or serve it on the side to allow guests to dress their own.
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12
Serve immediately while the bacon is still crunchy and the chicken is slightly warm or at room temperature.
💡 Chef's Tips
For the best flavor, use Roquefort cheese; its tanginess perfectly cuts through the richness of the avocado and bacon. To prevent the avocado from browning if you aren't serving immediately, toss the diced pieces in a teaspoon of lemon juice. Always dice your ingredients into similar sizes (about 1/2 inch) so you can get a bit of everything in a single forkful. If you're strictly Keto, ensure your bacon is sugar-free (check for 'no sugar added' on the label). For extra-crispy greens, chill your chopped lettuce in the fridge for 30 minutes before assembling.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a dry Sparkling Water with a twist of lime. Serve with a side of keto-friendly flaxseed crackers for added crunch. For a lighter lunch, serve alongside a cup of clear chicken consommé. This salad is hearty enough to be a standalone dinner, but a side of grilled asparagus works beautifully. Top with an extra crack of black pepper and a pinch of flaky sea salt right at the table.