What's more, the arugula and fennel bulb add a tasty twist to the classic Cobb, and since this recipe can easily be doubled or tripled, it also makes the perfect crowd pleaser for your next dinner party or other food-focused gathering.
Deconstructed California Cobb from Yummy Supper
1 heaping teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1⁄3–1⁄2 cup extra-virgin olive oil
1⁄2 pound pan-fried or grilled chicken breast, torn into small pieces and seasoned with salt and pepper
1⁄2 pound bacon, crisp-cooked and broken into bite-size pieces
2 hard-boiled eggs, sliced into thin rounds or chopped
2 avocados, pitted, peeled, and sliced
1⁄2 cup thinly sliced fennel
1⁄4 cup crumbled blue cheese (Gluten-free folks: check with the producers to be sure the cheese is gluten-free; or you could use a creamy fresh goat cheese as a safe substitute here)
1 cup cherry tomatoes, halved
Fennel or arugula blossoms (optional)
8 cups arugula or torn butter lettuce leaves
How to make it:
1. For the dressing: Whisk together the mustard, vinegar, oil, and salt to taste,
and set aside.
2. Place the chicken, bacon, eggs, avocados, fennel, cheese, tomatoes, and
blossoms (if using) in their own bowls. Place the bowls in the center of your
3. In a large salad bowl, lightly dress the salad greens. Pour the remaining
dressing into a small pitcher and place it on your now-crowded table.
4. Set out 4 dinner plates or shallow bowls. Let everyone dig into the
ingredients, creating a salad to their liking. Pass the dressing for an extra
drizzle to top the goodies. Crack some black pepper over your salad and
sprinkle with salt.
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