Cobb Salad with Rachel’s Red Wine Vinaigrette

There's something deeply satisfying about a well-crafted Cobb salad. As the weather warms up here in Baton Rouge, I've been gravitating toward meals that feel both substantial and fresh. Today's installment in my Spring Salad Series features a classic that never disappoints: the Cobb salad with my homemade red wine vinaigrette that takes it to the next level.

PHOTO: kicking-carbs.com

Why I Love This Salad

Cobb salad has everything I crave in a meal – crisp vegetables, protein from multiple sources, creamy avocado, and bold flavors that come together perfectly. What makes this version special is the dressing. Store-bought dressings simply can't compare to the bright, tangy flavor of a vinaigrette made from scratch.

The combination of red wine vinegar, dijon mustard, and a touch of Swerve (my favorite sugar substitute, but you could also use honey if you’re not sugar-free) creates a balanced dressing that brightens the rich ingredients without overwhelming them. I find myself making extra just to have on hand for the week!

The Recipe: Cobb Salad with Rachel’s Red Wine Vinaigrette

For the Dressing:

- 3 tablespoons red wine vinegar

- 1 tablespoon lemon juice

- 1 tablespoon dijon mustard

- 1 teaspoon minced shallot

- 3 tablespoons balsamic glaze

- 1 teaspoon Swerve

- ½ teaspoon paprika

- Salt and pepper to taste

- 1/2 cup extra virgin olive oil

For the Salad:

- 10 slices bacon

- 1 rotisserie chicken, shredded

- 2 cups chopped romaine lettuce

- 4 hard-boiled eggs, sliced (make these ahead and store in the refrigerator overnight so they don’t fall apart when you slice them)

- 3 avocados, peeled and sliced 

- 3/4 cup grape tomatoes, quartered

- 1/3 cup sliced green onions

- 1 cup blue cheese crumbles

The Process

1. Making this salad is wonderfully straightforward. First, I cook the bacon over medium-low heat until it's perfectly crisp. This is a step worth taking your time with – there's nothing worse than chewy, undercooked bacon in a Cobb salad! I place the cooked bacon on a paper towel-lined plate to cool and absorb excess grease.

2. While the bacon cools, I assemble the salad base in a large bowl, starting with the romaine lettuce. Then I add the eggs, avocado, tomatoes, green onions, blue cheese, and the shredded rotisserie chicken. Using a pre-cooked rotisserie chicken is my favorite time-saving hack – the meat is tender, flavorful, and ready to use!

3. Once the bacon has cooled, I crumble it and sprinkle it over the top of the salad, creating that final layer of crispy, savory goodness.

The Dressing Magic

What truly elevates this Cobb salad is the homemade dressing. I combine all the dressing ingredients except the olive oil in a bowl and whisk them together. Then, while whisking continuously, I slowly pour in the olive oil to create an emulsion. The result is a silky, flavorful dressing that clings perfectly to each ingredient.

I've been experimenting with homemade dressings all spring, and this red wine vinaigrette with a hint of balsamic glaze might be my favorite creation yet. The depth of flavor is incredible, and it pairs perfectly with the rich components of the Cobb salad.

Serving Suggestions

Rather than tossing the salad with the dressing, I prefer to drizzle it over the top just before serving. This keeps the lettuce crisp and allows each bite to have the perfect amount of dressing. For a beautiful presentation, I sometimes arrange the ingredients in rows over the lettuce – it makes great content for the ‘gram!

If meal prep is important to you, I’ve got you covered! Portion out your servings into airtight containers starting with the wettest ingredients first (tomato and avocado, then egg, then lettuce, then bacon. That way, nothing gets soggy before time to eat!

Final Thoughts

Making my spring salads has become a weekly ritual that I genuinely look forward to. There's something therapeutic about the process, and knowing I’m taking care of myself and not leaving bad decisions available to me is always a win! In our busy lives, these small culinary moments can be surprisingly centering.

If you try this recipe, I'd love to hear your thoughts! Do you have a favorite homemade dressing that you swear by? Let me know in the comments below.

Next week: My Mediterranean Chickpea Salad with Lemon-Herb Vinaigrette

What spring salads are you enjoying this season? Head over to Instagram and let us know in a DM @rclinteriors.