Chopped Cobb Salad 1 1/2 cups (3/4-inch) cubed French bread Cooking spray 6 cups chopped hearts of romaine lettuce (about 2 hearts) 1 cup chopped seeded plum tomato 1/2 cup sliced green onions 2 ounces crumbled blue cheese (about 1/2 cup) 4 bacon slices, cooked and crumbled 2 hard-cooked large eggs, chopped 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 3 tablespoons olive oil 2 tablespoons finely minced shallots Preheat oven to 400°. Place bread cubes on a large rimmed baking sheet. Coat bread generously with cooking spray; toss. Bake at 400° for 10 minutes or until crisp and golden, stirring after 5 minutes. Cool completely. Place lettuce and next 5 ingredients (through eggs) in a large bowl. Cover and chill, if desired. Combine vinegar and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Stir in shallots. Pour dressing over salad mixture; toss gently. Top with croutons, and serve immediately. Tip: Make it easy on yourself and hard-cook the eggs, cook the bacon, and make the vinaigrette ahead, so all you have to do before dinner is assemble! Back to Lunch Recipes