Vegetarian Cobb Salad with Buttermilk Ranch

Total time45 min

Prep time25 min

Cook time20 min

Vegetarian Cobb Salad with Buttermilk Ranch

This loaded Cobb salad platter leans on crisp romaine, juicy cherry tomatoes, creamy avocado, and tangy crumbled blue cheese for a satisfying mix of textures in every bite. Jammy hard-boiled eggs add richness and protein, while sliced scallions bring a fresh, sharp bite that cuts through the creamy dressing. That dressing is the real star here — a from-scratch buttermilk ranch loaded with garlic, chives, and dill, whisked until silky and spooned generously over the top or served on the side for dipping. Arranged in neat rows across a big platter, it's the kind of composed salad that looks like a spread even though it comes together with minimal fuss. It's a great pick for a vegetarian lunch or dinner that still feels hearty and substantial. Make the ranch ahead and the rest comes together in well under an hour.

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Ingredients

4 servings

For the buttermilk ranch

½ cup mayonnaise
Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz Spectrum Mayonnaise Organic - 16 Fl. Oz.Spectrum Mayonnaise Organic With Olive Oil Extra Virgin The Ojai Cook Organic Mayonnaise
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½ cup buttermilk
2 tbsp sour cream
1 tbsp fresh lemon juice
1 small garlic clove, finely grated
2 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped
½ tsp onion powder
¼ tsp dried parsley
salt and pepper, to taste

For the salad

1 lb boneless, skinless chicken breasts (about 2 medium)
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 tbsp olive oil
salt and pepper, to taste
6 strips bacon
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
4 large eggs
2 romaine lettuce hearts, chopped
2 cups cherry tomatoes, halved
2 ripe avocados, pitted and diced
4 oz blue cheese, crumbled
3 scallions, thinly sliced

Instructions

1
Make the ranch: whisk together the mayonnaise, buttermilk, sour cream, lemon juice, grated garlic, chives, dill, onion powder, and dried parsley in a bowl until smooth. Season with salt and pepper, then refrigerate until ready to serve.
2
Cook the bacon in a large skillet over medium heat, turning occasionally, until the strips are deeply browned and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into pieces.

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