📝 About This Recipe
Born in the late 1930s at the legendary Brown Derby restaurant in Hollywood, the Cobb Salad is a masterclass in texture and organized abundance. This quintessential American entrée salad features neat rows of crisp greens, velvety avocado, salty bacon, and succulent chicken, all tied together by a tangy red wine vinaigrette. It is a sophisticated, protein-packed lunch that feels like a celebration of fresh ingredients and culinary history.
🥗 Ingredients
The Greens Base
- 2 cups Iceberg Lettuce (finely chopped)
- 2 cups Romaine Lettuce (finely chopped)
- 1 cup Curly Endive (Chicory) (finely chopped)
- 1 cup Watercress (stems removed, roughly chopped)
The Classic 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 Hass Avocado (pitted and diced just before serving)
- 2 large Roma Tomatoes (seeded and finely diced)
- 3/4 cup Roquefort Blue Cheese (crumbled)
- 2 tablespoons Chives (finely snipped)
The Old Hollywood Vinaigrette
- 1/4 cup Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 clove Garlic (minced to a paste)
- 1/2 teaspoon Worcestershire Sauce
- 1/4 teaspoon Sugar (to balance acidity)
👨🍳 Instructions
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1
Prepare the vinaigrette first to allow flavors to meld. In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, minced garlic, Worcestershire sauce, sugar, salt, and pepper.
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2
Slowly drizzle the olive oil into the vinegar mixture while whisking constantly until the dressing is emulsified and thick. Set aside at room temperature.
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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
Hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then covering and removing from heat for 10 minutes. Shock in ice water, peel, and chop finely.
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5
Dice the cooked chicken breast into uniform 1/2-inch cubes. If using leftover rotisserie chicken, ensure skin is removed for a cleaner texture.
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6
Wash and thoroughly dry all the greens (Iceberg, Romaine, Endive, and Watercress). Use a salad spinner if possible, as wet greens will dilute the dressing.
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7
Finely chop the greens into small, bite-sized pieces. In a large bowl, toss the four types of greens together until evenly mixed.
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8
Spread the mixed greens across a large, shallow platter or divide them among four individual wide bowls to create a level bed.
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9
Begin 'rowing' your ingredients. Lay a neat strip of diced chicken across the center of the greens.
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10
Follow with parallel rows of crumbled bacon, chopped eggs, diced tomatoes, crumbled Roquefort, and finally the diced avocado.
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11
Sprinkle the finely snipped chives over the entire salad for a pop of color and mild onion flavor.
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12
Present the salad to your guests in its arranged state to showcase the beautiful 'EAT COBB' (Egg, Avocado, Tomato, Chicken, Onion/Chives, Bacon, Blue cheese) acronym.
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13
Just before eating, drizzle the dressing over the top. For the most authentic experience, toss the salad thoroughly at the table so every bite is coated.
💡 Chef's Tips
For the most authentic flavor, use Roquefort cheese rather than standard blue cheese; its sheep's milk tang is essential. Ensure all ingredients are chopped to roughly the same size (about 1/2 inch) so you can get a bit of everything in one forkful. Always dice the avocado last and toss it in a little lemon juice if not serving immediately to prevent browning. If you find the raw garlic in the dressing too pungent, let the garlic sit in the vinegar for 10 minutes then strain it out before adding the oil. Dry your greens meticulously; any excess water will prevent the vinaigrette from adhering to the leaves.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé to cut through the richness of the blue cheese. Serve with a side of warm, crusty sourdough bread and salted butter. A light gazpacho or tomato bisque makes for a wonderful 'soup and salad' combo. For a non-alcoholic pairing, an iced tea with a sprig of mint and a squeeze of lemon is incredibly refreshing.