Cobb Salad With Quail Eggs
- Prep time: 20 min
- Serves: 2–4 people
Cobb salad originated in Los Angeles sometime in the 20s or 30s — the story is disputed — but one thing we know for sure is that it became an instant classic… likely because it looks and tastes incredible.
This salad is a decadent marriage of tasty hard-boiled eggs, crispy bacon, grilled chicken and crunchy greens and veggies. Once you add in the complexity of the oily and acidic vinaigrette dressing playing with the pungent sharpness of blue cheese and the nuttiness of avocado — well, let's just say it’s hard to beat (and filling!)
Make the eggs and bacon in advance to halve your prep time!
Ingredients
2 heads of romaine lettuce, chopped
1 medium cucumber, halved and thinly sliced
1/2 cup of cherry tomatoes, halved
1 large shallot, thinly sliced
1 large avocado, sliced
1/2 cup crumbled blue cheese or feta cheese
1 1/2 cup grilled or baked chicken breast, diced
1/2 cup smoked bacon, crumbled
6 quail eggs, hard-boiled, peeled and halved
Watercress, if desired
Radishes, if desired
1/2 cup olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tbsp dried oregano
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Salad
Dressing
Instructions
Chop and wash the romaine lettuce, giving it time to dry. If adding watercress, chop and wash it as well.
Slice the cucumber, cherry tomatoes, shallot and avocado. Set aside. If adding radishes, slice and set aside as well.
Make the dressing. Add all ingredients to a lidded jar and shake thoroughly to combine.
Chop and crumble the cheese, chicken and bacon.
Peel and halve the hard-boiled eggs.
Once the romaine lettuce is dry, arrange it in a large bowl or on a large platter. Layer each topping successively on the lettuce base. It’s up to you whether each gets its own pile or is spread out evenly on the lettuce.
Drizzle the completed salad with your vinaigrette dressing and enjoy!
