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New-Fashioned Cobb salad: Toss 2 cups torn romaine in a bowl with 1 tbsp Dijon Dressing. Top with the following, arranged in rows: ¼ cup chopped jarred roasted red peppers, 2 tbsp chopped pitted black olives, 2 chopped hard-boiled eggs, 1/3 cup shredded carrots, ¼ cup chopped radishes and ½ avocado, chopped. Sprinkle with 2 tbsp chopped cilantro, drizzle with an additional 1 tbsp Dijon Dressing, if desired, and season with pinch each salt and pepper.
Dijon Dressing: Whisk together ½ cup olive oil mayonnaise, 2 tbsp water, ¼ tsp lemon zest, 1½ tbsp fresh lemon juice, 1 minced clove garlic, ½ tsp Dijon mustard, and salt and pepper, to taste; cover and refrigerate.