Cobb Salad with Creamy Pesto Dressing

Cobb Salad with Creamy Pesto Dressing
Servings: 4 Prep 20 mins Total Time 20 mins

Ingredients

  • 6 cups slivered romaine lettuce
  • 8 slices bacon, cooked and roughly crumbled
  • 3 hard-boiled eggs, peeled and diced
  • 2 medium-size tomatoes, seeded and diced
  • 1 1/2 cups cubed cooked chicken
  • 1 avocado, peeled and sliced
  • 1/2 cup diced red onion
  • 1/2 cup crumbled blue cheese
  • Kosher salt and freshly ground black pepper, to taste
  • Creamy Pesto Dressing (recipe follows)

Make It

1. Scatter the lettuce over a large serving platter.

2. Make nice neat rows over the lettuce with the cumbled bacon, diced eggs, tomatoes, chicken, avocado, onion, and blue cheese (the order is of no consequence; whatever strikes you). Season with salt and pepper. You can drizzle Creamy Pesto Dressing over the salad, or serve it on the side.

Creamy Pesto Dressing

Yield: about 1 cup

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 cup fresh basil leaves
  • 2 tablespoons finely grated Parmesan cheese
  • 1 clove garlic, finely minced
  • Kosher salt and freshly ground black pepper, to taste

Make It

1. Mix together the mayonnaise, buttermilk, basil, Parmesan, garlic, salt, and pepper in a blender until everything is well combined. Transfer to a plastic container. Refrigerate for up to 2 days until ready to serve.