Italian Cobb Salad Recipe

Name: Italian Cobb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Hass avocado; Juice of 1/4 lemon; 1/2 head radicchio, thinly sliced; 3 tablespoons Sherry Vinaigrette; Maldon sea salt and freshly ground black pepper; 2 Belgian endive, cut into 1/8-inch-wide slices; 2 bunches watercress, larger stems removed, rinsed and dried; 2 eggs, boiled for 10 minutes, chilled, peeled, and chopped; 4 thin slices (about 2 ounces) prosciutto di Parma, julienned; 1 boneless, skinless chicken breast, roasted or grilled, chopped; 2 tomatoes, peeled , seeded, and diced; 3/4 cup Blue Cheese Dressing

Servings: persons

1 Hass avocado
Juice of 1/4 lemon
1/2 head radicchio, thinly sliced
3 tablespoons Sherry Vinaigrette
Maldon sea salt and freshly ground black pepper
2 Belgian endive, cut into 1/8-inch-wide slices
2 bunches watercress, larger stems removed, rinsed and dried
2 eggs, boiled for 10 minutes, chilled, peeled, and chopped
4 thin slices (about 2 ounces) prosciutto di Parma, julienned
1 boneless, skinless chicken breast, roasted or grilled, chopped
2 tomatoes, peeled , seeded, and diced
3/4 cup Blue Cheese Dressing

1
Halve and pit the avocado.
2
Scoop out the flesh and cut into 1/4-inch dice, then toss with the lemon juice.
3
Toss the radicchio in a large bowl with 1 tablespoon of the sherry vinaigrette and a pinch each of sea salt and pepper.
4
Arrange in a band on the left side of four large plates.
5
Repeat with the endive and then the watercress, arranging a band of endive in the center of each plate and the watercress on the right side.
6
Season the avocado with salt and pepper and arrange in a little band on top of the endive.
7
Place a band of egg on top of the radicchio and a band of prosciutto and roasted or grilled chicken on the watercress.
8
Scatter the tomatoes around, ladle the blue cheese dressing over, and serve.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Hass avocado, Juice of 1/4 lemon, 1/2 head radicchio, thinly sliced, 3 tablespoons Sherry Vinaigrette, and more.

Yes, Italian Cobb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Italian Cobb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions