Cobb Salad with Bacon Dressing
The dressing makes this salad perfect.
Ingredients
- 4 thick-cut bacon slices
- 1 head romaine lettuce chopped
- 2 hard boiled eggs peeled and cut into wedges
- 3 grilled chicken breasts sliced
- 1 cup halved cherry tomatoes
- 1 ripe avocado chopped
- 4 oz. blue cheese crumbled
- 1 garlic clove minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon granulated sugar
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons red wine vinegar
Instructions
- Cook bacon in a skillet over medium heat, turning occasionally, until crisp. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet.
- Pour drippings into a small bowl; set aside to cool slightly.
- Set bacon aside. Reserve 1 bacon slice. Roughly chop remaining 3 bacon slices, and toss in a large bowl with lettuce, eggs, chicken, tomatoes, avocado, and cheese.
- Crumble reserved bacon slice into a food processor. Add garlic, salt, pepper, and sugar; pulse until finely chopped, about 5 times.
- Add reserved drippings, olive oil, and vinegar; process until blended.
- Drizzle over the salad and toss well.
Notes
Recipe from Southern Living Magazine.