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Cobb Salad with Mustard Vinaigrette


The classic Cobb wins over even the most reluctant salad eaters with bacon and blue cheese.

  • Servings: 4

Source: Martha Stewart's Cooking School, Episode 111


  • 3 slices bacon
  • 2 heads romaine lettuce, torn into bite-size pieces
  • 2 Poached Chicken Breasts, diced
  • 1 cup cherry tomatoes, cut into wedges
  • 4 large hard-cooked eggs, chopped
  • 3/4 cup crumbled blue cheese (3 ounces)
  • 1 avocado, halved, pitted, peeled, and diced
  • Mustard Vinaigrette


  1. In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper towel-lined plate, and drain. Break into bite-size pieces.

  2. Place lettuce on a large platter; arrange bacon, chicken, tomatoes, eggs, cheese, and avocado on top. Serve salad with vinaigrette alongside.

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