The classic salad you’d except on every restaurant menu can grace your table for every type of occasion, too! Whether accompanying burgers, grilled proteins, soup, or standalone, this Cobb is incredibly versatile and elegant, too. Deconstructed and arranged family-style on a platter, your guests can pick and choose their topping preferences!
My alternatives might raise eyebrows, but I’ll be honest: though I can tolerate blue cheese, I can’t name many others who enjoy it enough to grace their salads. So, although it’s a purist Cobb topping, I’m replacing it with salty and sharp (yet dainty) pecorino cheese.
I also went for soft-boiled eggs versus hard; those jammy centers are my absolute favorite form for salads!
My final additions were haricot verts (stolen from the classic nicoise salad) and pomegranate seeds for an acidic punch.
Serves 4
4 slices crispy bacon
2-4 eggs, soft-boiled
1 head bibb lettuce, loosely torn
1 cup black red cherry tomatoes, halved
1 avocado, sliced
1/2 cup haricot verts, blanched
1/8 cup pomegranate seeds
1/8 cup grated pecorino cheese
Vegan green goddess dressing
1. Arrange lettuce on serving platter. Place toppings in clusters or evenly across the board.
2. Serve family-style alongside dressing options.
