Cobb Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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8 slices thick-cut bacon, cubed

2 cups/500ml watercress

1/2 cup/125ml crumbled blue cheese

6 hard-boiled eggs, peeled and sliced

2 avocados, pitted, peeled and cubed

2 tomatoes, cubed

1 head iceberg lettuce, cut into wedges

Salt and freshly ground black pepper


2 hard-boiled egg yolks

1 tablespoon/15ml Dijon mustard

1 tablespoon/15ml pure maple syrup

1 tablespoon/15ml red wine vinegar

1 tablespoon/15ml Worcestershire sauce

1/2 cup/125ml olive oil

2 tablespoons/30ml finely chopped fresh chives

Salt and freshly ground black pepper


  1. For the salad: Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain.
  2. Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper.
  3. For the dressing: In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper.
  4. To serve, drizzle the dressing over the salad.