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California Cobb Salad with Bacon Croutons and Basil Vinaigrette
Everyone thinks that Southern Californians eat a lot of salads, and honestly, that’s fair. We do eat a lot of salads around here, so we’re always thinking of new ways to make them fun and exciting. This giant California Cobb Salad is our take on a classic and regional favorite. It has all the ingredients you’re used to eating in a Cobb Salad (chicken, bacon, hardboiled eggs, tomatoes, gorgonzola, avocados, and green onions), and a few new ones as well (basil dressing and bacon croutons).
California Cobb Salad with Bacon Croutons and Basil Vinaigrette
By
Cooking with ConksIngredients
Basil Vinaigrette
Instructions
- Step 1
Place the bacon in a cold frying pan and turn the heat on to medium. Cook for about 8 to 12 minutes for thick cut bacon (if using thin cut, it’ll take less time), flipping over every couple of minutes.
- Step 2
While the bacon cooks, preheat the oven to 400°F.
- Step 3
Remove the bacon from the frying pan and place onto a paper towel lined plate. Set aside the rendered bacon fat to use on the bacon croutons later. Once the bacon has cooled, roughly chop it.
- Step 4
Toss the cubed bread in the rendered bacon fat (or olive oil, if using instead), then arrange on a baking sheet. Bake the croutons for about 10 to 12 min or until desired crispness.
- Step 5
Add the olive oil, lemon juice, honey, mustard, basil, salt, and pepper to a blender and blend until smooth.
- Step 6
Assemble the salad with lettuce, cooked chicken, chopped bacon, tomatoes, eggs, gorgonzola cheese, avocado, green onions, and croutons. Toss with your desired amount of dressing.
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@cooking-with-conks
Hi, we're Rachel and Emily Conklin ("Conks" for short), two sisters sharing easy and fresh recipes that make cooking feel doable and fun. We’re here with beginner friendly meals, approachable recipes, inspiration, and shareable dishes for busy home cooks who love good food but don’t always know where to start.
Per serving
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