Share this recipe
Romaine lettuce is topped with lentils, cherry tomatoes, avocado, bacon, hard boiled egg, shredded cheese, with a Blue cheese dressing.
20 cups (5 L) romaine lettuce, roughly chopped
10 cups (2.5 L) whole red lentils, cooked
10 cups (2.5 L) cherry tomatoes, halved
10 each ripe avocados, small dice
20 oz (600 g) thick cut bacon, cut into crispy lardons
10 each hard boiled eggs, roughly chopped
10 oz (300 g) shredded cheddar cheese
10 oz (284 mL) Blue cheese dressing
Chef’s Tip: To take this recipe to the next level, try offering sun dried tomatoes in place of the cherry tomatoes and Italian herbed grilled chicken as a premium protein addition to infuse a delicious Mediterranean feel to this Cobb salad.