📝 About This Recipe
Born in the legendary Brown Derby restaurant in 1930s Hollywood, the Cobb Salad is the undisputed king of protein-forward salads. This masterpiece features a vibrant mosaic of textures—from crisp smoky bacon and buttery avocado to tangy Roquefort cheese and succulent roasted chicken. It is a perfectly balanced meal that celebrates the harmony of fresh greens and rich, savory toppings, all tied together with a signature red wine vinaigrette.
🥗 Ingredients
The Greens
- 3 cups Romaine Lettuce (chopped into bite-sized pieces)
- 3 cups Iceberg Lettuce (finely shredded for crunch)
- 1 cup Watercress (tough stems removed)
Protein & Toppings
- 2 pieces Chicken Breast (cooked, cooled, and diced into 1/2-inch cubes)
- 6 strips Thick-cut Bacon (cooked until crispy and crumbled)
- 3 large Hard-boiled Eggs (peeled and finely chopped)
- 1 large Avocado (pitted and diced just before serving)
- 1.5 cups Cherry Tomatoes (halved)
- 1/2 cup Roquefort Blue Cheese (crumbled)
- 2 tablespoons Chives (finely minced)
The Dressing
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 clove Garlic (grated or finely minced)
- 1/2 teaspoon Sugar (to balance acidity)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
👨🍳 Instructions
-
1
Begin by preparing the dressing: In a small bowl or mason jar, whisk together the red wine vinegar, Dijon mustard, minced garlic, sugar, salt, and pepper until well combined.
-
2
Slowly drizzle the olive oil into the vinegar mixture while whisking constantly to emulsify. Alternatively, shake the mason jar vigorously for 30 seconds. Set aside to let flavors meld.
-
3
Cook the bacon strips in a cold skillet over medium heat, flipping occasionally until golden brown and crisp (about 8-10 minutes). Drain on paper towels and crumble once cooled.
-
4
If your chicken isn't already prepared, season the breasts with salt and pepper and sear in the bacon fat for 6-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before dicing.
-
5
Prepare the eggs by placing them in a pot of cold water. Bring to a boil, then turn off heat, cover, and let sit for 9 minutes. Transfer to an ice bath, peel, and chop.
-
6
Wash and thoroughly dry the Romaine, Iceberg, and watercress. A salad spinner is highly recommended to ensure the dressing adheres to the leaves.
-
7
In a very large mixing bowl, toss the three types of greens together to create a uniform base.
-
8
Spread the mixed greens onto a large, shallow platter or into four individual wide bowls.
-
9
Arrange the toppings in neat, parallel rows across the top of the greens. Traditionally, the order follows the 'EAT COBB' mnemonic: Egg, Avocado, Tomato, Chicken, Onion (chives), Bacon, Blue Cheese.
-
10
Just before serving, dice the avocado and place it in its row to prevent browning. Sprinkle the minced chives over the entire salad.
-
11
Give the dressing one last whisk and drizzle about half of it over the rows of ingredients.
-
12
Present the salad composed to your guests for the 'wow' factor, then toss thoroughly at the table so every bite is perfectly coated.
💡 Chef's Tips
For the best texture, ensure all refrigerated ingredients (chicken, eggs, bacon) are brought to room temperature for 10 minutes before assembling. If you find Roquefort too strong, substitute with a milder Gorgonzola Dolce or even a sharp Feta. Always dry your greens completely; any lingering water will dilute the dressing and make the salad soggy. To keep the avocado from browning if prepping ahead, toss the cubes in a teaspoon of the lemon juice or the vinaigrette itself. Use a sharp chef's knife to ensure all ingredients are diced to a similar size (about 1/2 inch) for the perfect 'composed' look.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé to cut through the richness of the blue cheese and bacon. Serve with a side of warm, crusty sourdough bread and salted butter. For a lighter lunch, serve alongside a cup of chilled gazpacho or a light tomato bisque. Offer extra dressing on the side in a small carafe for those who prefer a more heavily dressed salad. Finish the meal with a light lemon sorbet to cleanse the palate after the bold blue cheese flavors.