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Cobb Salad


The key to this salad being delectable and fresh is to keep it undressed and the tomatoes and avocado separate until ready to eat.

makes 1

2 heads baby gem lettuce, torn into small pieces, washed and dried

3 ounces grilled chicken or cooked turkey breast, diced

3 ounces crumbled blue cheese

2 slices bacon (turkey or pork), cooked until crisp and then crumbled

1 teaspoon Dijon mustard

1 tablespoon red wine vinegar

pinch of sugar

3 tablespoons extra virgin olive oil

coarse salt

freshly ground black pepper

small handful cherry tomatoes

1/2 of a ripe avocado, wrapped tightly with plastic wrap

1. Put the lettuce in the bottom of a plastic container.

2. Scatter over the chicken or turkey, blue cheese and bacon and put a lid on it.

3. Whisk together the mustard, vinegar, pinch of sugar and oil, season with salt and pepper and pack the dressing into a small container.

4. When you’re ready to eat, cut the tomatoes in half and score the avocado in its shell and then scoop out the pieces with a spoon. Shake the vinaigrette in its container and then pour over your salad.

Originally published on GQ.

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