Cobb Salad with Rose’s Vinaigrette

Cobb salad is one of those hearty salads that can be eaten year round. It’s fun to serve when the produce is fresh from the farmers’ market! It’s also a great recipe that can be altered similar to a Nicoise salad depending on what protein you are in the mood for or have in the fridge! We often eat shrimp cobb salads to try something new. Using chicken breasts or flank steak works well with this salad as well. It’s a main course salad which fills you up but makes you feel healthy as well!

Kids Corner:

The kids love having a “salad” like mom and dad even if there isn’t any lettuce. And for many years I avoided giving them salad thinking they wouldn’t like it…turns out that the two younger kids love a vinaigrette or ranch dressing on their lettuce and veggies. So I guess that goes back to our theme of keep trying new things and maybe one day they’ll just start to like it!

For the kids I made some pasta to go alone with the cobb fixin’s. They had butter noodles, which was no doubt their favorite, but then they also ate the shrimp, eggs, tomatoes, and avocados. They will usually eat bacon – but weren’t huge fans of the proscuitto.



Cobb Salad


head of lettuce, or bag of mixed greens, torn or chopped into bite size pieces
6 eggs (if you have kids that like eggs)
1/2 lb bacon
1 lb shrimp or 2 chicken breasts
1 ripe avocado
1/2 pint cherry tomatoes
1/4 cup blue cheese crumbles

Serves 4 (or a family of 5)


1. Wash the lettuce in a salad spinner and lay out on a baking sheet to dry. Once fully dry, refrigerate until using.  Halve cherry tomatoes and set aside.

2. Hard boil eggs. Place eggs in pot of water, bring to a boil and let eggs boil for one minute. Turn off heat and let sit in the  water off heat for 10 minutes. Then rinse in ice bath. The eggs should be just cooked on the inside with no green ring around it.

3. Fry, broil or microwave bacon until crispy. Once cooled, chop into crumbles. (I have also used prosciutto if I’m out of bacon but it doesn’t add a crunch like bacon does.)

4. Combine all ingredients into salad. Toss with dressing and serve.

Rose’s Vinaigrette:
Adapted from Lucinda Scala Quinn, Mad Hungry


1 tbsp. minced shallot or garlic
1 tsp. dijon mustard
1 tsp. light brown sugar
3/4 tsp. coarse salt
1/4 tsp. fresh ground pepper
1/4 tsp. Worcestershire sauce*
2 1/2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
3/4 c high quality extra virgin olive oil

Makes 1 cup


1. In the bottom of a jar (with a lid) crush together the garlic (or shallot), mustard, brown sugar, salt, pepper and Worcestershire sauce (if using).

2. Pour in the vinegar, lemon, and olive oil. Cover with the lid and shake well to combine the ingredients. Add salt and pepper to taste.

3. Use immediately or store in the fridge for up to a week. Bring to room temperature before serving.


*I didn’t use Worcestershire sauce and the dressing is still great.

Serve with: This dressing is great on salads. You could also use it as a dipping sauce or a marinade for grilled veggies. It would work well over leftover pasta and some chopped up veggies to make a pasta salad as well. This dressing could be it’s own recipe it’s so delicious!

5 comments on “Cobb Salad with Rose’s Vinaigrette

  1. Sierra! I remembered you pointing this out last week and was so happy to see it on your site!! Made it tonight with dandelion greens, red butter lettuce, grated black beets and carrots!! Lots of love- Madeline

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