Recipe: Layered Cobb Salad

Recipe: Layered Cobb Salad

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Kelli Foster
Jun 1, 2017
(Image credit: Joe Lingeman)

Take this salad to a potluck and it will be the talk of the table. It has the familiarity of a classic Cobb salad, balancing the leafy greens and tomatoes with can't-miss ingredients like crispy bacon, hard-boiled eggs, blue cheese, and a zippy red wine vinaigrette, along with a fun twist that keeps it feeling fresh. I like to consider it the trifle of the salad world. Like the dessert, you'll make this salad again and again because it's a crowd favorite that's easy to pull together.

Choose Your Serving Dish Wisely for Layered Cobbs

This is a big salad, so in addition to using a large serving dish, you also want one that can really show off all those layers of greens, tomatoes, bacon, eggs, chicken, and cheese. A layered Cobb salad is best served in a glass bowl or container with high sides. This can be anything from your biggest, deepest glass mixing bowl, to a trifle dish or even a wide, straight-sided vase.

Read more: The 3 Best Containers for Building a Trifle (and a layered Cobb salad!)

(Image credit: Joe Lingeman)

Taking This Salad to a Potluck?

Need a head start? You can begin making this salad up to a full day before serving. Make the vinaigrette and the salad components, like the hard-boiled eggs, bacon, and chicken, the day before and store them in the refrigerator. The salad can be prepped and assembled up to several hours before you actually plan to serve it. Just be sure to keep the salad tucked away in the fridge until then and, most importantly, hold off on dressing it and tossing the ingredients together until right before serving. Remember that this is a salad you want to show off in all its layered glory!

Fresh Salads for Your Next Party, Potluck, or Backyard BBQ

This summer go beyond the classics and wow the crowd at every potluck with an impressive party-worthy salad. This week we're sharing five recipes to give you plenty of fresh salad inspiration. Easy enough to pull together any day of the week, these salads go big to serve the whole crowd, and each one has a fun twist to make it stand out among a sea of sides.

Layered Cobb Salad

Serves 6 to 8

For the vinaigrette:
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup olive oil

For the salad:
1 small bunch green leaf lettuce
1 small bunch red leaf lettuce
2 medium tomatoes, diced
12 ounces bacon, cooked and crumbled
3 cooked boneless, skinless chicken breasts (about 1 1/2 pounds), diced
4 hard-boiled eggs, sliced crosswise
3 medium avocados, diced
1 cup crumbled blue cheese
1/4 cup finely chopped fresh chives

Make the vinaigrette: Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. While whisking, slowly pour in the oil and whisk until emulsified.

Make the salad: Place the lettuces in the bottom of a 6-quart bowl. Layer the ingredients evenly on top of the lettuces in this order: tomatoes, bacon, chicken, eggs, avocados, and blue cheese. Sprinkle the chives over the top of the salad. Drizzle with the vinaigrette and toss to combine just before serving.

Recipe Notes

  • Make ahead: The dressing and the chicken, bacon, and eggs can be made up to 1 day ahead and stored in separate containers in the refrigerator. The salad can be assembled several hours in advance and then covered and stored, undressed, in the refrigerator.
  • Storage: Leftover undressed salad can be stored in a covered container in the refrigerator for up to 1 day.
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