Smoky Cobb Salad

Smoky Cobb Salad

One of the most famous American salads enhanced with roasted beets, but the true secret ingredients are Nueske’s award-winning Applewood Smoked Bacon and Ham. Serve with your favorite dressing.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Serves: 4 people

From this Recipe

  1. Smoked Peppered Bacon
    Smoked Peppered Bacon


  • Salad:
  • 1 Cup Nueske’s Applewood Smoked Pepper-Coated Bacon, chiffonade & fried
  • 1 Cup Nueske’s Applewood Smoked Boneless Chicken Breast, skin removed & diced
  • 12 oz Nueske's Smoked Beef Slice, diced
  • 1 Cup Romaine Lettuce, large dice
  • 1 Cup Iceberg Lettuce. large dice
  • 1 Cup Endive, Chiffonade
  • 1 Cup Cherry or Grape Tomatoes, quartered
  • 1 Cup Red Onion, fine dice
  • 1 Cup Sartori Dolcina Gorgonzola, crumbled
  • Dressing:
  • Ranch or Creamy Vidalia Dressing
  • Red Wine Vinegar for drizzling
  • Salt & Pepper, to taste


  1. Tip: Beets can be prepared a day in advance.
  2. Roast Beets: Preheat oven to 375 degrees. Wash beets, peel and cut off both base and top of beet. Slice beets into 1” pieces. Put beets into a bowl, drizzle with olive oil, toss until pieces are evenly coated, and sprinkle with salt. Place beets in a single layer on a baking sheet. Roast for 35-40 minutes. Pierce beet pieces with a fork and remove from oven once the fork is able to fully penetrate.
  3. Dressing: Whisk together the olive oil, red wine vinegar, minced garlic, honey, Dijon mustard, salt, and pepper.
  4. Salad: Toss the romaine with two-thirds of the dressing and place on a large serving dish. Place the bacon strips on top of the salad forming a row in the middle of the salad. On one side of the bacon strips, form a row of the crumbled bacon and on the other side, form a row of the golden beets. Mix the tomato halves with the cucumber pieces and form a row at one end of the serving platter and place the ham slices on the other end. Drizzle the remaining dressing, add freshly ground pepper to taste and serve.


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