Cobb Salad with Blue Cheese Vinaigrette

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1/2 cup Roquefort cheese, grated

1/3 cup red wine vinegar

1 tablespoon honey-Dijon mustard

2/3 cup extra-virgin olive oil

Salt and freshly ground black pepper


1/2 head romaine lettuce, chopped (about 3 to 4 cups)

1/2 head Boston lettuce, chopped (about 3 to 4 cups)

1 1/2 cups watercress, stems removed and chopped

3 boneless, skinless chicken breast halves, cooked and diced into 1/2-inch cubes

6 bacon slices, cooked and crumbled

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

4 vine-ripened tomatoes, seeded and diced

3/4 cup Roquefort cheese, crumbled

1 hard-boiled large egg, forced through a sieve (grated)

1/4 cup finely chopped fresh chives


  1. To make the dressing:
  2. Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
  3. To make the salad:
  4. Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
  5. Just before serving, pour the dressing over the salad and toss.

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