Classic California Cobb Salad

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There’s nothing very unusual about this traditional Cobb salad – it’s just as good as they get.  The combination of blue cheese and avocado is one that people can’t seem to get enough of, then add the bacon and forget about it.  Whether we make a Cobb wrap, sandwich, a soft taco, or this salad at the Market, it’ll be the first thing to go during the lunch rush.

 Serves 4 to 6

1 head romaine lettuce, washed and torn or chopped into 1-inch pieces

5 ounces arugula, washed, stems removed, and drained (about 3 cups leaves)

Red Wine Vinaigrette with Chives

Sea salt and freshly ground black pepper to taste

4 large hard-boiled eggs, peeled and coarsely chopped

6 slices bacon, fried until crisp, drained on paper towels, and crumbled

1 cucumber, halved, seeded, and cut diagonally into 1/4-inch slices

2 avocados, halved, pitted, and cut into 1/2-inch cubes

4 cooked boneless skinless chicken breast halves (about 1.5 pounds), sliced 1/4 inch thick

2 tomatoes (about 1 pound), cored and chopped

1 cup crumbled blue cheese (about 4 ounces)

1. Place the romaine and arugula in a large bowl, drizzle with 1/4 cup of the vinaigrette, and toss gently. Season with salt and pepper.

2. Heap the greens on a large platter or divide them evenly among four to six individual plates. Arrange the chopped eggs, bacon, cucumber, avocado, chicken, tomatoes, and cheese in distinct rows over the greens. Drizzle with 1/4 cup of the remaining vinaigrette (or more to taste) and serve immediately.


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