Martha Stewart California Cobb Salad

Martha Stewart California Cobb Salad takes about 30 minutes and chicken, crisp bacon, avocado and hard-boiled eggs to make a hearty striped main dish salad. Save this easy chicken salad for summer lunch, potluck night or Sunday dinner, because it's make-ahead friendly.

Cook the bacon crisp and keep every ingredient in its own neat row, so each forkful gets a bit of everything. Pile it all together and you lose the stripes and the balance of flavors.

Martha bulks up the Brown Derby classic with butter lettuce next to the romaine, plus a vinaigrette whisked with Dijon, Worcestershire and a mashed garlic paste. She also chills the whole platter before serving, so the lettuce stays crisp.

Martha Stewart California Cobb Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking timeminutes

Calories

520

kcal

Crisp lettuce, juicy chicken and crumbled blue cheese sit in tidy rows under a thick, tangy mustard vinaigrette. It's cool and crunchy, with creamy avocado and smoky bacon in every bite.

Ingredients

• 1 tablespoon Dijon mustard
  

• 1/4 cup red-wine vinegar
  

• 2 teaspoons Worcestershire sauce
  

• 1 garlic clove
  

• 1/2 teaspoon coarse salt
  

• 1/2 cup extra-virgin olive oil
  

• 1/4 teaspoon ground black pepper
  

• 1 head romaine lettuce, washed, dried, and chopped
  

• 1 head butter lettuce, washed, dried, and chopped
  

• 2 8-ounce chicken breasts, poached or grilled
  

• 6 strips bacon, cooked crisp and chopped
  

• 2 medium tomatoes, chopped
  

• 4 hard-boiled eggs, peeled and quartered lengthwise
  

• 1 avocado, peeled and chopped
  

• 4 ounces Roquefort cheese, crumbled
  

• 1/4 cup fresh chives, chopped
  

Directions

• Arrange the lettuce: Spread the chopped romaine and butter lettuce over the bottom of a large rectangle platter. Make the layer even, so every row sits on a bed of greens.
• Add the toppings: Working from one narrow side of the platter to the other, lay the chicken, bacon, tomatoes, eggs, avocado and Roquefort in rows of stripes. Scatter the chives on top, then chill the platter in the refrigerator until you're ready to serve.
• Start the vinaigrette: In a medium bowl, whisk together 1 tablespoon Dijon mustard, 1/4 cup red-wine vinegar and 2 teaspoons Worcestershire sauce. Mince the garlic with 1/2 teaspoon coarse salt, then mash it with the side of a knife until it becomes a paste.
• Emulsify the dressing: Add the garlic paste to the bowl, whisking constantly. Slowly pour in 1/2 cup olive oil in a thin stream until the dressing turns thick and creamy.
• Finish and serve: Whisk in 1/4 teaspoon black pepper, then pour the vinaigrette over the salad. Serve it right away, so the avocado stays bright and the lettuce stays crisp.

Tools for this recipe

• OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the Roquefort for another cheese?

Crumbled Gorgonzola or any mild blue cheese works well, since they give the same sharp, creamy bite. If you don't like blue cheese, try feta, though it will taste saltier and a bit tangier.

Can I make the Cobb salad ahead of time?

Yes, you can arrange the platter and chill it, which is what the recipe does. I'd add the avocado close to serving time because it browns, and keep the vinaigrette in a jar until you pour it on.

How long does the vinaigrette keep?

Store it in a sealed jar in the fridge for up to 5 days, though the olive oil may firm up when cold. Let it sit at room temperature for 15 minutes and shake it well before using.

How do I poach the chicken breasts?

Cover the breasts with salted water in a saucepan, bring to a gentle simmer, then cook for about 15 minutes until they reach 165°F. Grilling works too if you want more flavor, and slicing the chicken after a short rest keeps it juicy.

What's the most common mistake with a Cobb salad?

Dressing the whole platter too early is the big one, because the lettuce wilts and turns watery. Chill the arranged salad dry, then pour the vinaigrette over just before serving.