Cobb Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/29/2020

The classic Cobb Salad is back and as popular as it was when it first became a hit in the 1930s at the Hollywood Brown Derby restaurant.

You can prepare the dressing ahead of time, store in a tightly sealed jar and refrigerate for up to several days before using.

Prep: 15 min
Serves: 6 Save

Ingredients (18)

  • Dressing:
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • 2 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon sugar
  • 1 small garlic clove, minced
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • Salad:
  • 10 cup coarsely chopped lettuce (romaine and Boston)
  • 2 medium tomatoes, cored and chopped
  • 1 1/2 cup chopped, cooked boneless, skinless chicken breast (about 9 ounces)
  • 6 bacon strips, cooked and crumbled
  • 3 hard-cooked eggs, chopped
  • 1/2 cup (2 ounces) crumbled Roquefort or blue cheese
  • 1 avocado, pitted, peeled and chopped

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. To prepare dressing, combine all ingredients in a jar, cover tightly and shake vigorously.
  2. To prepare salad, arrange lettuces on a large serving platter, big enough to toss the salad. Arrange tomatoes in a strip down the center and arrange chicken, bacon, eggs, and cheese in strips on either side of tomatoes. Scatter avocado around edge.
  3. Before serving, slide the salad into a large bowl; pour dressing over top and toss gently to combine.