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Summer Cobb Salad with Basil-Blue Cheese Dressing

The best summer salad, this Summer Cobb Salad will become a weekend favorite!
Print Recipe
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes

Ingredients

for the salad:

  • 3 romaine heads washed and chopped
  • 1 pint grape tomatoes halved
  • 2 small avocados chopped
  • 4 strips bacon cooked crispy and chopped
  • 2 corn on the cobs grilled and with kernels sliced off
  • 2 chicken breasts grilled and chopped
  • 8-10 asparagus spears grilled and chopped
  • 4 eggs hardboiled and cut in quarters
  • ¼ cup blue cheese crumbles

for the cornbread croutons:

  • 1 box Jiffy Cornbread Mix made into cornbread as per directions on box
  • 1 tablespoon melted butter
  • salt and pepper to taste

for the dressing:

  • ¼ cup creme fraiche or sour cream
  • ½ cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 tablespoon vinegar
  • 4 ounces blue cheese
  • ½ cup chopped fresh basil leaves
  • ¼ cup heavy cream or more to adjust texture

Instructions

  • To make the croutons, bake cornbread in a larger pan than usual, so the cornbread is thin. Once baked and cooled, slice and cut into small squares. Toss in melted butter and season with salt & pepper. Bake at 350F for 10 minutes, until crispy and golden brown. Set aside.
  • To make dressing: blend all the ingredients in the blender until smooth. Adjust texture with heavy cream if needed.
  • To assemble salad: place all the ingredients over the lettuce, drizzle dressing and toss with cornbread croutons. Enjoy!