This Cobb Salad Recipe is not only incredibly delicious and easy to make, it's gorgeous, too!
One of the things I often hear when talking to people about cooking is "Oh, I could never do what you do." Which always strikes me, because either I don't think highly enough of what I do or they think too low of what they're capable of.
It's probably somewhere in the middle.
The one thing I do know is that presentation plays a major part in a great dish. Take this cobb salad recipe, for example. There are no special or exotic ingredients in it, it's just your run-of-the-mill cobb salad recipe. But it looks like a salad you'd be served in a five star restaurant.
You don't need any special equipment to achieve it. You can purchase food rings - the ones I own work really well and they're fairly inexpensive - but I've been told that a can with both ends removed will do the same thing. A few things to keep in mind when stacking your salads:
- Think about the colors and textures of each layer. I chose vibrant red tomatoes for the first layer in this cobb salad recipe to contrast with the color of the plate.
- Decide what layer will look best on the top. I could have easily switched the avocado and bacon layers, but I like the bright green on the very top. It ties in the green from the lettuce layer above the tomatoes. The texture is also important. I chose to dice the avocado because I liked the chunky look for our casual lunch, but thinly sliced and fanned over the top would add an elegant touch.
- Adding a small amount of dressing to certain foods will help them "stick" better. I did this with the lettuce and not one piece fell out.
- Use a large enough plate so that when the stack falls there's room for the food. The plate I used for this cobb salad recipe is actually a bit too small, but the photographer side of me really wanted that particular plate!
- Tamper each layer as you go. Pressing the food into compact layers will ensure it stays together.
- Be sure to lift the ring straight up when removing it.
- Have fun with it! What's the worst that could happen? It's just dinner.
Here's an example of another salad made using this technique: Tarragon Lemon Salad with Fresh Crab and Avocado
Cobb Salad Recipe (and how to plate it so it's GORGEOUS)
Quick tip: If I have roughly a cup of mayo left in the jar, I’ll add all the other ingredients to the jar and use that as my container. All you have to do is shake it and there’s no dirty bowl!
Ingredients
Salad
- 12 very large cherry tomatoes, sliced
- 1 ½ cups chopped romaine lettuce
- 1 ½ cups cooked, diced rotisserie chicken
- 4 hard-boiled eggs, diced
- ½ cup blue cheese crumbles
- 1 cup crumbled bacon
- 2 avocados, diced
Dressing
- 1 cup good-quality mayonnaise
- 1 cup sour cream
- 4 oz blue cheese, crumbled
- a few dashes worcestershire sauce
- ¾ t kosher salt
- freshly ground black pepper
Instructions
- Make the dressing: Mix together mayo, sour cream, 4 oz. blue cheese crumbles, worcestershire, kosher salt and pepper. Place in fridge for at least an hour to let flavors meld.
- Place a ring onto a plate and add the ingredients in the order listed above (divide amounts for four salads). Mix a tablespoon of dressing with the lettuce before layering to ensure that it stays in place.
- Tamper layers after each addition. Use some pressure but don’t press so hard that ingredients lose their shape. Carefully remove ring, garnish and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1174Total Fat: 103gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 66gCholesterol: 401mgSodium: 1864mgCarbohydrates: 16gFiber: 8gSugar: 5gProtein: 49g
This data was provided and calculated by Nutritionix.
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Ro says
Recipe only mentions adding dressing to lettuce. Did you add any dressing between layers or in chicken? Thank you. It looks beautiful.
Kristy Bernardo says
I typically don't but adding it to the chicken will also help it to stay put. Between the layers isn't necessary as I like to drizzle some on after or serve it on the side. I hope you enjoy it!
Diana says
For a special P.E.O. luncheon, a sister made 10 of your individual layered Cobb salads. They were delicious, but the presentation was fantastic! We were all so impressed. Since she needed so many, she had her husband cut pvc pipe in about 4” lengths. It was about 3 1/2 “-4” wide, I’m guessing. She garnished the top with avocado, hard boiled egg and bay leaves. I wish I knew how to add a picture. It was definitely a high end presentation!
Ginny says
what size food molds do you use?
Jenn Schoffner says
I am going to try to make this for a ladies luncheon tomorrow. Wish me luck! Did you put dressing on chicken too I'm guessing? I'm excited to try it. Thanks for the idea.
Kristy Bernardo says
Hey Jenn! I actually didn't but you definitely can, it'll just help that stick together better, too. Hope you enjoy!
Joanne Kotz says
EMERGENCY...SERVING TONIGHT JUNE 28th 2016
Hi Kristy,
I'm all set to construct my cobb salad but...did you dress all parts of the salad? I can't tell if you threw everything in a bowl...but the bacon doesn't look dressed nor the avocado. I have so much dressing...what do I do?
Kristy Bernardo says
Hi Joanne! I tossed everything first (lettuce, etc.) but then topped with the bacon and avocado. You can also toss the bacon and just layer the avocado on top if that is easier for you, too!
Kathryn says
Hi There. Love your Site and this recipe. How far in advance could I make these? would you keep them in their "ring" and plate up last minute? Thinking of for 14 people?
Kristy Bernardo says
Hi Kathryn! For 14 people I would personally have all the ingredients ready to go then stack just before. But that's assuming you'll have a friend or two helping out. If you don't, I'd go with your thought of keeping them in their rings. But be careful with that since the dressed lettuce will get soggy fairly quickly. It's just a matter of timing (as you clearly know already)!
Lynn says
Hi - This looks so delicious! My question is how many "rings" does the recipe make?
Lynn says
Whooops! Just saw it makes four salads. 🙂
Kristy Bernardo says
Glad you found the answer! Cheers 🙂
Paige Hamernick says
Great recipes! I'm looking for a WOW luncheon menu. I may try the stacked cobb salad leaving out the bacon and chicken for the vegetarian guests.
Kristy Bernardo says
That sounds like a great option, Paige! I hope you find some more great recipes, let me know if you need any suggestions. Cheers 🙂
katie says
I love the idea of making restaurant quality salads at home... especially for dinner parties!
Jen Laceda | Tartine and Apron Strings says
Cool tip and trick! Absolutely useful for budding stylists! I'm bookmarking this in my head 🙂
the wicked noodle says
Let me know if you try it, Jen!
Brandie (@ Home Cooking Memories) says
I'm very inspired to give a stacked salad like this a try! It's such a beautiful presentation and I love how it takes relatively simple ingredients, but makes them into something fancy.
the wicked noodle says
Let me know if you try it, Brandie!
Karina says
Thanks for sharing! You have a great blog and I’m glad to have found it.
the wicked noodle says
Thanks so much, Karina!! I appreciate that sooo much. xoxo
caencontee says
I do the same thing when I have an empty jar or can.. I use it to mix everything instead of dirtying a bowl. I'm glad to know that a professional chef does the same thing. It proves I'm not just some lazy bachelor who doesn't feel like washing an extra dish 😉 lol. Nice looking recipe! Very tasty!
PatrickWaller1 says
So fancy! Nice work girl! I make my wife read your blog all the time so that she can learn to cook like this 😉
love_yr_coffee says
This is the most fancy salad I have ever seen! It is too bad you can't enter it in the Simply Potatoes Recipe contest you are judging! This is well worth $2000 if I must say so myself!
the wicked noodle says
You're too sweet! And you really can make it yourself.
TheDeliClerk says
Oh a can with both ends removed? great idea. I won't go out and buy food rings, but I think the can idea would work. This salad looks amazing!
the wicked noodle says
LMK if you try it and how it works for you!
TheDeliClerk says
This salad definitely looks like it comes from a 5 star restaurant. I know you say everyone can be capable of this... but it really looks like beyond something i could ever do lol.
the wicked noodle says
You'll never know until you try 🙂
Jered3Jered says
This looks great! I am in culinary school and we have not covered stacked salads yet. How did you come up with all these ideas??
the wicked noodle says
I wish I could claim them as my own! It's a technique that I'm sure you'll cover when you reach presentation skills. You can use this technique for all types of foods; I just showed salads since they seem to be the easiest. Good luck in culinary school!
Beth says
Wow. This makes me want to eat a salad. That NEVER happens. I think I will attempt using the tomato can from last night's dinner.
the wicked noodle says
It doesn't hurt that there's bacon on it 😉 xoxo
vianney says
spotted this on Pinterest, love stacked salads.. one of my first kitchen jitters.. easy, peasy!!
the wicked noodle says
Aren't they amazing? You would never think they're as simple as they are!
Georgia @ The Comfort of Cooking says
That is one beautiful stacked salad! Your presentation is so lovely, and I really like the ingredients you used in this. Thanks for sharing! You have a great blog and I'm glad to have found it.
the wicked noodle says
What a sweet comment! Thanks so much, Georgia!
Joan Nova says
I agree with you...presentation sets the tone for the experience. Why not go the extra step as you did?
the wicked noodle says
It's fun to treat yourself! This was actually just our lunch 🙂
Rhonda says
One of these days I'm going to try stacking my food, it really does make for a nice presentation. Good tips, thanks.
the wicked noodle says
Anytime, Rhonda! Thanks for swinging by.