Now a lot of people will say, a Cobb Salad is not a Cobb Salad without Bleu Cheese! Touché, but guess what? I don't really like blue cheese so I leave it out. I've kept the essential components of a good salad: flavor, crunch and color (oh and bacon).

You can use an entire bunch of romaine even if you are cooking for 1. Just prep, dice, and store in a glass container lined with damp paper towels. Cover with saran wrap and keep it in the fridge. It is also recommended to store all the other salad ingredients in separate containers. Simply plate the salad whenever you're ready to eat. The ingredients for the salad can last for up to 5 days in the fridge so play your cards wisely and this could last you all week! 


(makes 2 servings)

  • 1 bunch of romaine, cleaned
  • 1 roma tomato, small diced
  • 1 pack of bacon, baked off 
  • 1/2 cup frozen corn, defrosted
  • 2-3 eggs, hard boiled and thinly sliced
  • 1 medium avocado, pitted and small diced
  • 2 stalks of scallion, cleaned and thinly sliced
  • 1/4 red onion, small diced

Preheat oven to 400 F. Place the bacon on a foil-lined baking sheet in one even layer, make sure bacon slices do not overlap. Use a second baking pan if necessary. If you are cooking for one, you can bake off 1/2 the pack of bacon and freeze the other half for later use.

Bake until bacon is crispy, about 10-12 minutes depending on the thickness of the slices. Begin checking after 10 minutes to make sure the bacon doesn't burn. Remove from oven when bacon slices are golden and crispy and place bacon on a large plate lined with paper towels. Allow oils to drain and set aside for later use.  

Meanwhile prep all of your salad ingredients. 

In a large bowl, toss the romaine with as much dressing as preferred. Put dressed greens on a plate. Arrange the red onion, bacon, corn, tomatoes, scallion, eggs and avocado in neat rows on top of the greens. Finish with a dash of salt and pepper and serve immediately. 


(makes about 2/3 cup) 

  • 1/2 cup olive oil
  • 1 garlic clove, minced
  • 1/2 lemon, juiced
  • a spoonful of Dijon Mustard 
  • pinch of kosher salt 
  • pinch of freshly cracked black pepper 

In a small bowl, whisk together all the ingredients and set aside. Store in the fridge in a small glass container. This dressing can last for up to 10 days.  

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