Summer Cobb Salad is a crisp, crunchy and creamy bowl full of fresh vegetables loaded with eggs, bacon, blue cheese and avocado. Serve it up as the salad course at all your summer dinner parties or make it as a light lunch or weeknight staple – with the option to make ahead!
¼ cup olive oil
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 tbsp finely chopped shallot
Cracked black pepper
8 cups romaine lettuce
1 cup cherry tomatoes, halved
1 ear fresh corn, removed from the cobb (about ¾ cup corn kernels)
1 orange or red bell pepper, finely diced
½ cup blue cheese crumbles
½ cup cooked bacon crumbles
2 tbsp thinly sliced basil
¼ red onion, finely diced
2 hard-boiled eggs, sliced
½ avocado, diced
Make the dressing: In a small bowl or mason jar, whisk together olive oil, red wine vinegar, Dijon mustard, shallot, a pinch of kosher salt and a few turns of cracked black pepper. Whisk together or add a lid to the mason jar and shake / whisk until the dressing has emulsified, about 30 seconds. Refrigerate until ready to toss with the salad.
Prep salad and toss: In a large bowl, add romaine lettuce, cherry tomatoes, fresh corn kernels, orange bell pepper, blue cheese, cooked bacon crumbles, basil, and red onion. Drizzle salad with dressing and toss gently together. Top salad with hard-boiled egg and sliced / diced avocado just before serving.
Salad Dressing: Prepare the dressing as directed. Keep in the fridge for up to 1 week.
Vegetables: Chop the lettuce, tomatoes, corn, bell pepper and red onion. Stash them together in a large airtight container with a strip of paper towel.
Proteins: Crumble the blue cheese, cook the bacon and eggs and store each in their own separate container in the fridge for up to 5 days.
Keywords: eggs, bacon, lettuce