Recipe courtesy of Jesse Cool

Cobb Salad with Pickled Beets, Eggs, and Spicy Sweet Mustard Dressing

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  • Level: Intermediate
  • Total: 1 hr 28 min
  • Prep: 20 min
  • Inactive: 8 min
  • Cook: 1 hr
  • Yield: 4 servings
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Pickled eggs and Beets:

1 bunch beets

1 small yellow onion

5 peppercorns

5 whole cloves

1 bay leaf

1/4 cup sugar

3/4 cup vinegar

4 eggs, hard boiled and peeled

The dressing:

1 cup Dijon mustard

1 cup honey

1 cup seasoned rice wine vinegar

4 teaspoon dry tarragon

Salt and pepper

The salad:

12 ounces baby romaine lettuce, cleaned

8 pieces bacon, cooked and crumbled

16 ounces cooked chicken, sliced

2 ounces Gorgonzola, crumbled

1 avocado, peeled and sliced

4 pickled eggs, sliced

Pickled beets and onions

2 tomatoes, quartered


  1. Scrub and peel the beets. Peel and slice the onions. Put the beets and onions in a medium size saucepan and cover with water. Add the peppercorns, cloves and bay leaf and simmer over medium-heat for about 30 minutes or until the beets are semi soft. Remove from heat and cool. Add the sugar and the vinegar. Add the hard-boiled eggs. Refrigerate and cool overnight.
  2. Whisk together the Dijon, honey, vinegar, tarragon, and salt and pepper and set aside.
  3. Arrange romaine, bacon, chicken, Gorgonzola, avocado, eggs, and beets and onions on a plate and serve next to a small side dish of dressing.