Iceberg Babies® International Cobb Salad


8 servings


  • 7 Garden Hearts® Iceberg Babies®
  • 3 cups cups ham, cut into 1/4″ cubes
  • 3 cups cups roasted chicken breast, cut into 1/4″ cubes
  • 3 cups cups bacon, cooked and cut into small pieces
  • 3 cups cups hard-boiled eggs, chopped (approx. 12 eggs)
  • 4 cups cups small croutons
  • 4 cups cups Roma tomato, peeled and chopped
  • 3 cups cups bleu cheese crumbles
  • 4 cups cups salad dressing (bleu cheese, ranch or vinaigrette)


  1. Cut off the stem of the Iceberg Babies®, rinse under cold water and allow to air-dry completely. Cut each head into six equal wedges. Arrange five wedges in a half circle facing the same direction on a dinner plate.
  2. Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to air-dry completely. Cut off the lettuce cap and scoop out the center to create a bowl. Finely julienne the removed lettuce and refrigerate until ready for use.
  3. Measure out one-third cup of each ingredient and place a different one in front of each wedge of Iceberg Babies®.
  4. Place a small dish with salad dressing in the center. Enjoy!



  • Queso fresco
  • Black beans
  • Chorizo
  • Jicama
  • El pastor
  • Diced tomato
  • Avocado
  • Grilled corn
  • Jalapeno cilantro dressing
  • Barbacoa


  • Jicama
  • Cottage Cheese
  • Tomato
  • Macadamia nuts
  • Pineapple
  • Kalua pig
  • Bacon
  • Dragonfruit
  • Poppy seed dressing
  • Kiwis


  • Artichoke hearts
  • Gorgonzola cheese
  • Kalamata olives
  • Aged provolone cheese
  • Roma tomatoes
  • Prosciutto de Parma
  • Fava beans
  • Pancetta
  • Grilled eggplant
  • Mortadella
  • Cannellini beans
  • Salami
  • Figs
  • Balsamic vinaigrette

The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA