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Garden Inspired Cobb Salad with Creamy Peppercorn Dressing

Our version of this famous salad is bursting with fresh from the garden tomatoes, cucumbers, peppers, and leafy greens with a few store-bought elements like salty mixed nuts for good measure and lots of flavor.

Ingredients

Scale

For the Cobb salad:

3 cups mixed leafy greens like romaine, green leaf, red leaf, etc.

1 cup finely shredded lacinato kale

1 cup packed basil leaves, torn

2 grilled chicken breasts, sliced

8 slices of bacon, chopped

4 hard-boiled eggs, sliced lengthwise in half

1 pound heirloom tomatoes, sliced into wedges or bite-sized pieces

2 Persian cucumbers, sliced into thin rounds

1 shallot, thinly sliced

2 tablespoons thinly sliced chives

1/3 cup chopped salted mixed nuts

zest of 1 lemon

For the Creamy Peppercorn Dressing:

1/2 cup mayonnaise; we like Duke's brand. 

2 tablespoons fresh lemon juice

2 tablespoons water

1/4 cup finely grated Romano cheese

1 teaspoon fresh coarsely ground black pepper

1/2 teaspoon coarse kosher salt

Instructions

For the Cobb salad:

  1. Combine the lettuce, kale, and basil on a large platter then toss them together to combine.
  2. Season with salt and pepper.
  3. Arrange the chicken, bacon, eggs, tomato, cucumbers, shallot, chives, and chopped mixed nuts on top of the mixed greens.
  4. Season with flaky finishing salt and pepper.
  5. Top with thin strips of lemon zest, red pepper flakes, and any other savory sprinkles that you like such as seeds or seasoning blends.

For the Creamy Peppercorn Dressing:

Place all the ingredients in a small jar and place an air-tight lid on top. Shake until the ingredients are combined together. Serve immediately or store in a jar in the refrigerator for up to 1 week.

Notes

You can substitute plain yogurt for the mayo in the dressing if desired.

Nutrition

Keywords: Cobb salad, recipe for Cobb salad, heirloom tomato, salad, cucumber, grilled chicken, bacon, hard-boiled eggs, Instant Pot hard-boiled eggs, easy dinner recipe, gluten free

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