Cobb Salad from Magnolia Table (Vol. 3)

Some cookbooks are aspirational. This one is practical in the best way. Magnolia Table, Vol. 3 delivers exactly what you want from a cookbook: recipes that are straightforward, generous, and worth repeating - and this Cobb Salad is a perfect example: classic, but better where it counts.

It’s layered the way a Cobb should be: smoky bacon, creamy avocado, sharp blue cheese. But the detail that sets it apart? Deviled eggs instead of plain. A small upgrade that changes everything.

Why This Recipe Works

This is a composed salad with structure. Every element has a role:

• A balanced vinaigrette with just enough sweetness

• Deviled eggs that add richness and texture

• Crisp greens to keep it all in check

It’s substantial without feeling heavy. The kind of dish you can put in the center of the table and be done.

Cobb Salad Recipe

PREP: 20 minutes COOK: none COOL: none

Makes 6 servings

HOUSE VINAIGRETTE
1 cup white balsamic vinegar
¼ cup honey
1 tablespoon Dijon mustard
1 teaspoon freshly
cracked black pepper
½ teaspoon kosher salt
1 garlic clove
1 cup extra virgin olive oil
2 tablespoons minced chives

DEVILED EGGS
6 hard-boiled eggs
½ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly
cracked black pepper
Paprika, for garnish

SALAD
1 pound spring mix
1 pound bacon, cooked and chopped
1 large tomato, diced
1 medium red onion, thinly sliced
1 avocado, diced
1½ cups croutons
½ cup crumbled blue cheese
(about 3 ounces)

1. To make the house vinaigrette: In a blender, combine the vinegar, honey, mustard, pepper, salt, and garlic and blend until smooth. With the blender running on low, slowly add in the olive oil and blend until emulsified. Stir in the chives and set aside.

2. To make the deviled eggs: Cut the hard-boiled eggs in half lengthwise and carefully separate the yolks and whites. In a medium bowl, combine the egg yolks, mayonnaise, vinegar, mustard, salt, and pepper and mix, using the back of the spoon to break up the yolks, until smooth. Spoon the yolk mixture into the egg white halves and top each with a small pinch of paprika.

3. To make the salad: Place the spring mix in a large bowl and toss with 1 cup of the vinaigrette.

4. Top the tossed greens with the bacon, tomato, onion, avocado, croutons, and blue cheese, then the deviled eggs. Drizzle with additional vinaigrette to taste and serve immediately.

5. Store leftover vinaigrette in an airtight container in the refrigerator for up to 1 week.

If you’re adding one cookbook to your kitchen this month, make it Magnolia Table, Vol. 3. It’s the kind you’ll reach for without thinking, which makes it our easy pick for this month's Cookbook Club.