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California Cobb Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Blue Cheese Dressing:

2/3 cup sour cream

1/2 cup mayonnaise 

2 tablespoons lemon juice (from about 1 lemon) 

1 tablespoon Dijon mustard 

1 teaspoon honey 

1 teaspoon Worcestershire sauce 

1 clove garlic, smashed 

Kosher salt and freshly ground black pepper

3/4 cup crumbled blue cheese (about 5 ounces)

2 tablespoons finely chopped fresh chives 


4 cups roughly chopped romaine heart (from 1 heart)

3/4 cup cooked red quinoa 

1/2 cup cooked bacon cut into 1-inch pieces (from about 5 slices) 

2 hard-boiled eggs, quartered 

1 cup small heirloom cherry tomatoes (about 8 ounces) 

1 small avocado, scooped out and cut into 1-inch chunks 

1 small watermelon radish, thinly sliced and then quartered 


  1. For the blue cheese dressing: Combine the sour cream, mayonnaise, lemon juice, Dijon, honey, Worcestershire, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup of the crumbled blue cheese in the bowl of a food processor. Process until smooth. Stir in the chives and the remaining 1/2 cup blue cheese. Adjust the seasoning to taste with salt and pepper. Hold in the refrigerator until ready to serve.
  2. For the salad: Toss the romaine and quinoa with 2 tablespoons of the dressing in a serving bowl. Arrange the bacon, eggs, tomatoes, avocados and radishes in even sections over the top of the lettuce. Drizzle with more dressing and serve immediately.