📝 About This Recipe
Born in the late 1930s at the legendary Brown Derby restaurant in Hollywood, the Cobb Salad is the ultimate celebration of California's bounty. This vibrant, composed salad features rows of crisp greens, smoky bacon, creamy avocado, and tangy blue cheese, all brought together by a zesty red wine vinaigrette. It is a masterclass in texture and flavor contrast, offering a sophisticated yet hearty meal that defines West Coast dining.
🥗 Ingredients
The Salad Base
- 1/2 head Iceberg Lettuce (finely chopped)
- 1/2 head Romaine Lettuce (finely chopped)
- 1 bunch Watercress (tough stems removed, chopped)
- 1 small head Curly Endive (Frisée) (chopped)
The Signature Toppings
- 2 pieces Chicken Breast (cooked, cooled, and diced into 1/2-inch cubes)
- 6 slices Thick-cut Bacon (cooked until crisp and crumbled)
- 3 large Hard-boiled Eggs (peeled and finely chopped)
- 2 medium Hass Avocado (pitted and diced just before serving)
- 2 large Roma Tomatoes (seeded and finely diced)
- 1/2 cup Roquefort Blue Cheese (crumbled)
- 2 tablespoons Chives (finely minced)
Old-Fashioned French Dressing
- 1/4 cup Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1/3 cup Extra Virgin Olive Oil
- 1/3 cup Canola Oil (provides a neutral balance)
- 1 clove Garlic (minced or pressed)
- 1/2 teaspoon Worcestershire Sauce
- 1/2 teaspoon Salt and Black Pepper (or to taste)
👨🍳 Instructions
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1
Begin by preparing the dressing. In a small bowl or a glass jar with a lid, whisk together the red wine vinegar, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper.
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2
Slowly stream in the olive oil and canola oil while whisking vigorously (or shake the jar) until the dressing is emulsified. Set aside at room temperature to allow flavors to meld.
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3
Cook the bacon in a cold skillet over medium heat until perfectly crisp. Drain on paper towels and crumble into small bits once cooled.
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4
If you haven't already, poach or pan-sear the chicken breasts until an internal temperature of 165°F is reached. Let them rest for 10 minutes, then dice into uniform 1/2-inch cubes.
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5
Prepare the hard-boiled eggs. Place eggs in a saucepan, cover with water, bring to a boil, then cover and remove from heat for 10 minutes. Shock in ice water, peel, and chop finely.
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6
Wash and thoroughly dry all the greens (Iceberg, Romaine, watercress, and endive). This is crucial—wet greens will dilute the dressing.
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7
Finely chop the greens into bite-sized pieces and toss them together in a large bowl to create a uniform 'bed'.
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8
Spread the mixed greens onto a large platter or divide among four wide, shallow bowls.
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9
Arrange the toppings in neat, parallel rows across the top of the greens. The classic order (using the mnemonic EAT COBB) is Egg, Avocado, Tomato, Chicken, Onion (Chives), Bacon, and Blue Cheese.
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10
Just before presenting, dice the avocado and place it in its row to prevent browning.
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11
Sprinkle the finely minced chives over the entire salad for a pop of color and mild onion flavor.
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12
Serve the salad with the dressing on the side, or drizzle it lightly over the rows before bringing it to the table for a dramatic presentation. Toss thoroughly just before eating.
💡 Chef's Tips
For the most authentic experience, chop all ingredients very finely; the Cobb is meant to be a 'spoonable' salad where you get every flavor in one bite. If Roquefort is too strong for your palate, substitute with a milder Gorgonzola Dolce or even a sharp White Cheddar. To keep the avocado from browning if prepping ahead, toss the cubes in a teaspoon of the vinaigrette or lemon juice. Always use a mix of greens; the watercress and endive provide a necessary peppery bite that balances the fatty bacon and cheese. Ensure your chicken and bacon are at room temperature or slightly chilled before adding to the greens to prevent wilting.
🍽️ Serving Suggestions
Pair with a crisp, chilled California Chardonnay or a dry Rosé to cut through the richness of the blue cheese and avocado. Serve with a side of warm, crusty sourdough bread and salted butter. For a lighter lunch, serve alongside a cup of chilled gazpacho. An iced tea with a sprig of fresh mint makes for a classic, refreshing non-alcoholic accompaniment.