Green Goddess Cobb Salad

Cuisinart original

This farmer’s market inspired salad perfectly pairs with a vibrant and herbaceous Green Goddess dressing.


Makes about 4 servings


Green Goddess Dressing:

1          garlic clove
1          green onion, cut into 1-inch pieces
2          anchovy fillets
10        medium fresh basil leaves
¼          cup fresh parsley
2          tablespoons fresh tarragon (from about 4 sprigs)
½          avocado, pitted and skin removed
¼          cup plain yogurt or sour cream
1          tablespoon fresh lemon juice
1          tablespoon extra-virgin olive oil
            Pinch sea or kosher salt, more to taste
            Pinch freshly ground black pepper, more to taste
 ¼ to ½ cup water

Salad and Assembly:

6          radishes, cleaned and tops removed
2          Persian cucumbers, trimmed
½          avocado, pitted and skin removed
4          ounces baby Little Gem lettuce, washed and dried
4          ounces watercress
¼          cup pickled red onion
4          jammy or hard-boiled eggs, halved  
             cooked chicken breast
4          slices cooked bacon, halved
            Chopped fresh dill, for garnish

Nutritional information

No nutrition information available


  1. Fit the chopping blade in the work bowl of the food processor. With the unit running, drop the garlic, green onion, and anchovies through the feed tube. Stop and scrape down the sides of the bowl. Add the herbs and pulse to finely chop.
  2. Scrape the bowl. Add the avocado, yogurt, lemon juice, olive oil, salt, and pepper. Process to combine.
  3. While processing, add water, 1 tablespoon at a time, until your desired consistency is reached. Taste and adjust seasoning according to preference.
  4. Insert the slicing disc into the work bowl of the food processor. Slice the radish, cucumber, and avocado in that order to the desired thickness. Transfer to a large serving bowl with the lettuce, watercress, pickled onion, and halved eggs. Slice the chicken breast and add to the bowl with the other ingredients.
  5. Remove the slicing disc and replace it with the chopping blade. Add the bacon and pulse to roughly chop. Sprinkle over the salad.
  6. Sprinkle with the dill. Serve immediately with the dressing on the side.