Cobb salad is a classic. This version from 2017 is topped with a creamy dressing that we turn to time and again for salads as well as for dipping vegetables and pita chips.
Make hardboiled eggs - Cover eggs with cold water and some salt in a saucepan. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. (Can be done up to 5 days ahead)
Make creamy herb dressing - Peel garlic. Combine garlic, yogurt, cooking oil, lemon juice, and cilantro leaves and blend until smooth using an immersion blender or food processor. (Can be done up to 4 days ahead)
Tomatoes / Corn (if using fresh) / Romaine - Prep as directed. Tomatoes and corn can be stored together. (Can be done up to 3 days ahead)
Bread - Cube bread. (Can be done up to 2 days ahead)
Corn (if using frozen) - Defrost corn in the microwave.
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Heat a large skillet over medium heat. Add olive oil and then bread cubes. Toast bread cubes on all sides until golden brown and crisp, 5 to 7 minutes total.
Form a bed of lettuce and layer all other ingredients on top - tomatoes, corn, avocados, eggs, toasted bread cubes, and pistachios.
Serve salad with dressing on the side so everyone can dress their own. Enjoy!