cobb salad

Clean out your fridge with a refreshing salad, tossed in a mouthwatering miso vinaigrette. 

Cobb Salad Recipe

Like many good things, the Cobb Salad began as a way for a hungry chef to eat something fast with what he had in his fridge. A lunchtime classic was born: greens, veggies, cheese, avocado, and eggs are staples of a good Cobb. But like its founder, when I went to make the salad, I used the ingredients I had in my fridge, mostly so I could clear out the produce before going out of town. I guess you could call this a Cobb-ish Salad, but I’d just call it delicious. 

I opted for jammy eggs on top of the salad (7 minutes in boiling water, not a second longer), but use what you love. If hard-boiled is more your jam, keep it in the water for 13 minutes instead. Anything goes, as long as you remember the main rule: to mix and match veggies based on what you need to clean out of your fridge. Asparagus, snap peas, and sautéed zucchini would all make great additions. That’s it! 

Ingredients for Cobb Salad

  • 2 large containers baby butter lettuce (or any greens of your choice)

  • 2 Roma tomatoes

  • 5 baby cucumbers

  • The corn of 1-2 corn cobs, about 1 cup
  • 1 bunch purple scallions

  • 2 avocados

  • 1/2 cup shredded cheddar cheese

  • 3 eggs 

For the dressing

  • 1/3 cup olive oil
  • 2 lemons, juiced (about 1/4-1/3 cup)
  • 1/4 cup red wine vinegar
  • 1/4 cup white miso paste
  • 1/3 cup nutritional yeast
  • 1 tablespoon dried oregano
  • 2 garlic cloves, grated with a microplane 
  • 1/2 teaspoon salt

How to Make Cobb Salad

  1. Boil a large pot of water. Once it’s rapidly boiling, carefully lower the eggs in. Cook for 7 minutes, then remove the eggs and transfer to an ice bath to stop the cooking. 

  2. While the eggs cool, prepare the rest of the salad. Chop the tomatoes into small, bite-size pieces (I remove the seeds), then do the same with the cucumbers and avocado. Slice the scallions into 1/4" pieces. Everything should be about the same size.

  3. Whisk together the dressing ingredients until emulsified. 

  4. Peel the cooled eggs and cut them in half.

  5. For a pretty presentation, add the lettuce to a large bowl and toss with the vinaigrette. Arrange the tomatoes, corn, avocado, and cucumbers in rows, on top followed by the cheese and eggs. Enjoy!

What You’ll Need

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