An easy recipe for an All-American Cobb Salad. It’s a kitchen-sink-type meal, full of chopped chicken, bacon, blue cheese, hard-boiled egg, and avocado…all beautifully lined up on a bed of lettuce, with Green Goddess Dressing on standby.
In a food processor or blender, add garlic and pulse until finely chopped. Add anchovies, parsley, chives, tarragon, and chervil. Pulse until finely chopped.
Add mayonnaise, sour cream, lemon zest, and lemon juice. Blend until smooth. Season to taste with salt and pepper and refrigerate until serving time.
To make the salad:
On a large platter or in a shallow bowl, make a bed of lettuce. Working with one ingredient at a time, arrange in rows the chicken, blue cheese, egg, tomatoes, bacon, and avocado. Sprinkle with chives and serve with Green Goddess Dressing.
If you can't find fresh tarragon and/or chervil, you can use more parsley or substitute basil or any other leafy herb you like (I love dill in this dressing too).