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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.

Classic Cobb Salad

Cobb Salad and Bacon Buttermilk Dressing

California Roll

Chicken Salad

Broccoli Salad

Greek Salad

Tuna Salad

Caprese Salad