Sunday Brunch: Cobb Salad Recipe

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This classic chicken salad gets a West coast twist with salmon and goat cheese.

  • For Salad:
  • 24 ounces salmon fillet
  • 12 ounces Romaine lettuce hearts, chopped
  • 4 hard boiled eggs, diced
  • 4 slices cooked bacon, diced
  • 2 avocados, peeled, cored, and sliced
  • 1/2 pint cherry tomatoes, cut in half
  • 3 ounces goat cheese, crumbled
  • Olive oil
  • Salt and pepper
  • For Dressing:
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/3 teaspoon Worchestire sauce
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  1. Heat a grill pan over medium high heat. Brush salmon with olive oil and season both sides with salt and pepper. Grill salmon until just cooked through, about 4 minutes per side depending on thickness. Set aside.

  2. Place lettuce, eggs, bacon, avocados, cherry tomatoes, and goat cheese in a large bowl. Toss to combine.

  3. In a medium bowl, whisk together all ingredients for dressing. Season with salt and pepper to taste.

  4. Pour dressing over lettuce mixture and toss to combine.

  5. Cut salmon into 4 pieces. Divide salad between 4 bowls, topping each bowl with a piece of salmon.

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