Chesapeake Cobb Salad

A Chesapeake Bay spin on the classic Cobb Salad, featuring smoked trout and a Vanns Chesapeake Bay Seafood Seasoning spiked ranch dressing.

Chesapeake Cobb Salad

Maybe you're looking for a new twist on the classic Cobb Salad, maybe you're trying to add more nutritious, delicious fish to your diet, or maybe you just love Vanns Chesapeake Bay Seafood Seasoning as much as we do. This salad works for all of the above reasons, and more. Replacing the traditional chicken with smoked trout adds a smoky complexity to the salad while still keeping it packed with protein! To compliment the smoked trout, just whip up a homemade buttermilk ranch spiked with Chesapeake Bay Seafood Seasoning -- once you've made ranch dressing for yourself, you'll never go back to storebought. Using half of the dressing to coat the lettuce and the other half to drizzle over the top ensures that every bite of this salad is packed with flavor. This salad may start out looking pretty organized, but once you dig in, I promise you'll want to mix and match all of the toppings in every combination possible.

Spices used in this recipe

Dill Weed
Onion Powder
Garlic Powder
Chesapeake Bay Seafood Seasoning


Chesapeake Bay Seafood Seasoning Ranch:

Chesapeake Cobb Salad:

  • 4 large eggs
  • 8 slices bacon
  • 1 pint cherry tomatoes, quartered
  • 2 avocados
  • 2 heads romaine lettuce, chopped, washed, and dried in a salad spinner
  • 8 oz. smoked trout
  • Chesapeake Bay Seafood Seasoning Ranch


  1. Make the Chesapeake Bay Seafood Seasoning Ranch: Combine all ingredients in a small bowl and whisk to combine. Refrigerate while preparing the rest of the ingredients.
  2. Cook the eggs. Fill a pot with a steamer insert with two inches of water and bring to a boil. Place eggs in steamer and steam for 12 minutes, then transfer to a bowl of ice water to sit while preparing the rest of the salad.
  3. Cook the bacon. Heat the oven to 425°F and line a large, rimmed baking sheet with foil. Place bacon slices on lined baking sheet and cook for 10 minutes, then rotate pan and cook for 5 minutes more. If a more crisp texture is desired, rotate pan again and cook for 3-5 minutes more, keeping a close watch on the bacon as it cooks. Drain on a plate lined with paper towels, and roughly chop once cooled.
  4. Make the salad. Toss the chopped, washed, and spun lettuce with 4 Tbs. dressing. Divide amongst salad bowls. Divide quartered cherry tomatoes amongst bowls and arrange along one side of the bowls. Peel the hard-cooked eggs and roughly chop. Arrange 1 chopped egg in a line along the side of the tomatoes in each bowl. 
  5. If smoked trout has skin, remove the skin. Flake the trout using a fork or your fingers, removing any bones you find along the way. Divide amongst the salad bowls, arranging flaked trout in a line along the eggs. Halve avocados, remove pits, cut into ½-inch cubes, and spoon half an avocado into each salad bowl, filling the space between the trout and the other side of the bowl. Sprinkle the chopped bacon down the line where the tomatoes meet the eggs, top each bowl with a tablespoon of dressing, and serve. 

Serves 4.

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