Bar Bacon Cobb

Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This salad is an American classic, and might be the only salad that leaves you full after eating it. I love the bacon lardons here—thick, meaty, salty bites that dominate the flavor of whatever can fit on the fork with them. One of my favorite dressings—tarragon buttermilk—finishes it off.


  • 1 tablespoon canola oil
  • 12 ounces (340 g) slab bacon, cut into lardons
  • 2 (8-ounce/225-g) boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 head romaine lettuce, chopped
  • Tarragon Buttermilk Dressing
  • 1 small English cucumber, diced
  • 1 pint (455 g) cherry tomatoes, halved
  • 8 ounces (225 g) blue cheese, crumbled
  • 6 hard-boiled eggs (see Note), peeled, finely chopped
  • 2 ripe Hass avocados, peeled, halved, pitted, and cut lengthwise into 6 slices


In a large sauté pan, combine the oil and bacon and cook over medium heat until golden brown and crispy, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and set aside.

Remove all but 2 tablespoons of the rendered bacon fat from the pan and save for another use. Increase the heat to high and heat until the rendered bacon fat begins to shimmer. Season the chicken on both sides with salt and pepper and add to the pan. Cook until golden brown on both sides and just cooked through, about 9 minutes total. Remove the chicken to a cutting board, loosely tent with aluminum foil, and let rest for 5 minutes before slicing.

In a large bowl, combine the lettuce and half of the dressing and toss to coat. Add the cucumber, tomatoes, and blue cheese. Mix well and place in a serving dish. Sprinkle the bacon over the salad and arrange the eggs on the sides. Slice the chicken and fan off to one side of the salad. Spoon the remaining dressing over the top and top with the sliced avocado.