Blueberry Cobb Salad

10 minutes
25 minutes
Recipe developed for BC Egg by Chef Dez, Corporate Chef for BC Egg

This colourful cobb celebrates BC in stripes of blue, gold, red and white. It’s a perfect way to enjoy the bounty of our beautiful province.


Bacon-Garlic Dressing

  • 5 strips of bacon, cut into small pieces
  • 1 clove of garlic
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dry ground mustard
  • 1/2 cup extra virgin olive oil


  • 2 large romaine hearts
  • 2 cups (1 pint) fresh blueberries
  • 1 cup drained canned corn kernels
  • 1 red bell pepper, cut into thin 1-inch strips, approx. 1 cup
  • 1 cup crumbled mild blue cheese ~or~ 1 cup crumbled feta cheese
  • 1 cup quartered cherry tomatoes
  • 3 hard boiled BC Eggs, peeled, quartered, and cut into small chunks



  1. Cook the bacon in a frying pan until crisp. Reserve the rendered fat.
  2. Place the bacon and the garlic in a food processor and process until minced.
  3. Add the reserved bacon fat to the food processor along with all of the remaining ingredients, except for the extra virgin olive oil. Puree on high speed.
  4. With the food processor still on high speed, slowly add the olive oil until thoroughly combined. Makes approximately 1 cup of dressing.


  1. Cut the romaine hearts into small bite size pieces. Wash thoroughly and spin dry in a salad spinner. If the romaine is too wet, it will water-down the taste of the dressing. Place on a large deep serving platter that will be big enough for tossing before serving. The romaine should be placed evenly across the platter (not mounded up).
  2. By the time you have finished assembling the salad, you should have seven equal strips of ingredients covering the romaine lettuce. Start with first putting two strips of blueberries (1 cup for each strip) on each end of the pile of lettuce.
  3. Then working left to right (from one strip of blueberries to the other) place the remaining ingredients in equal sized strips on the romaine lettuce: corn, red pepper, blue cheese, tomatoes, and eggs. You are now finished assembling the salad and the romaine lettuce should be completely covered with seven strips of colourful BC ingredients. Serve assembled on the platter, with dressing on the side.
  4. Just before serving, pour the dressing over the salad and toss gently to coat.


This can also be served in individual portions, or brought to the table tossed already, but we love the beautiful visual of the columns of ingredients arranged side by side.

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