📝 About This Recipe
Born in 1937 at the legendary Brown Derby restaurant in Hollywood, the Cobb Salad is a masterful symphony of textures and flavors. This gluten-free masterpiece features neat rows of crisp greens, salty bacon, creamy avocado, and tangy blue cheese, all brought together by a signature red wine vinaigrette. It is the ultimate vegetable-centric meal that feels incredibly indulgent while remaining naturally wholesome.
🥗 Ingredients
The Salad Base
- 2 cups Iceberg Lettuce (finely chopped)
- 2 cups Romaine Lettuce (finely chopped)
- 1 cup Watercress (tough stems removed, chopped)
The Iconic Toppings
- 2 cups Chicken Breast (cooked and finely diced)
- 6 slices Thick-cut Bacon (cooked until crisp and crumbled)
- 3 large Hard-boiled Eggs (peeled and finely chopped)
- 1 large Avocado (pitted and diced)
- 2 medium Roma Tomatoes (seeded and finely diced)
- 3/4 cup Roquefort or Blue Cheese (crumbled)
- 2 tablespoons Chives (finely minced)
Original Red Wine Vinaigrette
- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard (ensure certified gluten-free)
- 1 clove Garlic (finely minced)
- 1/2 teaspoon Sugar (to balance acidity)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the dressing by whisking together the red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and pepper in a small bowl until well combined.
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2
Slowly drizzle the olive oil into the vinegar mixture while whisking constantly to create a smooth, emulsified vinaigrette. Set aside to let flavors meld.
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3
Cook the bacon in a cold skillet over medium heat until perfectly crisp (about 8-10 minutes). Drain on paper towels and crumble into small pieces once cooled.
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4
If your chicken isn't already cooked, season chicken breasts with salt and pepper, pan-sear until golden and cooked through, then let rest before dicing into 1/2-inch cubes.
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5
Finely chop the iceberg, romaine, and watercress. The secret to a great Cobb is the 'chopped' nature—ensure the greens are in bite-sized, uniform pieces.
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6
In a very large salad bowl or on a wide platter, toss the three types of greens together to create an even bed for the toppings.
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7
Begin the iconic presentation: place the diced chicken in a neat row across the center of the greens.
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8
Follow with rows of crumbled bacon, chopped hard-boiled eggs, diced tomatoes, diced avocado, and crumbled blue cheese.
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9
Sprinkle the finely minced chives over the entire salad for a pop of color and mild onion flavor.
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10
Just before serving, present the salad arranged in rows to your guests for the 'wow' factor.
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11
Drizzle half of the dressing over the salad and, using two large spoons, toss everything together thoroughly so every bite is coated.
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12
Taste and add more dressing or a pinch of salt and pepper if needed. Serve immediately while the greens are crisp.
💡 Chef's Tips
For the best flavor, use Roquefort cheese which provides a sharp, authentic tang that balances the rich avocado. Ensure your greens are very dry after washing using a salad spinner; wet greens will dilute the dressing. Dice all ingredients to a similar size (about 1/2 inch) to ensure you get a bit of everything in every forkful. Wait to dice the avocado until the very last second to prevent browning, or toss it in a little lemon juice first. If making ahead, keep the dressing separate and wait to add the avocado and salt until the moment of service.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé. Serve alongside a bowl of gluten-free tomato basil soup for a classic 'soup and salad' lunch. Provide extra dressing on the side in a small carafe for those who prefer a more heavily dressed salad. Accompany with lightly toasted gluten-free sourdough bread rubbed with a garlic clove. Finish the meal with a light lemon sorbet to cleanse the palate after the rich blue cheese and bacon.