Like many recipes, Cobb salad evolved as a solution to a rather mundane problem.
In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs. Then one day he chopped up an avocado, along with lettuce, tomato, and bacon, added some salad dressing, and had the result for dinner. A few days later he elaborated on his creation, adding other ingredients he had picked up on his way to the restaurant: chicken breast, chives, egg, watercress, and a wedge of Roquefort. This salad became a staple at the Brown Derby and, eventually, an American classic.
Ingredients
Serves 6
In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.
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Reviews (28)
Back to TopOh dear, someone missed the ingredients for the Cobb Salad dressing. I am stunned since always I start with Epicurious for ANY recipe (even the Culinary Institute of America got it WRONG). I have been cooking for 70 years. i try to do my research. Of course, I have created many recipes, but have to che ck my books to be sure I missed nothing. For your edification here is a recipe for the dressing that is the best approximation of the original I could find (in 1989): I hope this will bring enjoyment to those salad aficionados who enjoy their "greens." BROWN DERBY COBB SALAD FREnCH DRESSING ¼ cup water ¼ cup red wine vinegar ¼ tsp. sugar 1 ½ tsp. lemon juice ½ tsp. salt ½ tsp. black pepper ½ tsp. Worcestershire sauce ¾ tsp. dry mustard 1 small garlic clove, peeled and minced ¼ cup olive oil, extra virgin ¾ cup vegetable oil (as mild flavoured as possible) .
Prince Andrei Yusupov
Pfäffikon, Zürich Switzerland
2/18/2022
Absolutely delicious. Perfect. The photo on top has nothing to do with this recipe, though!!! sheeesh! :D
lindacooks
So Cal
7/16/2020
How simple and good is this recipe?! I happily ate this for 3 days and that is not like me! I loved the Roquefort (I used blue cheese crumbles from TJ's) in the dressing. You could add more to your taste and to make it creamier as my husband prefers. I added 1 tbl. lemon juice, 1 small garlic clove minced and 1/2 tsp. sugar after reading other Cobb salad recipes.
tammlou1
San Diego
8/28/2012
So delicious. The vinaigrette is terrific. Will definitely make this again (and again and again...)
Anonymous
Madison, WI
11/9/2009
Delicious. Great for lunch with friends.
Anonymous
Queens, NY
9/28/2008
This was excellent. I used a bag of mixed salad greens that had a good combo of crunchy and leafy lettuces. I also increased the amount of hard boiled egg to 2 and substituted feta for the blue cheese. A really nice salad that my boyfriend had 3 servings of (this from the man who was quite unenthusiastic when I told him we were having salad for dinner!) Definitely will make this again. A classic.
isabelle94
London
7/28/2008
I used 2 Cherokee Purple heirloom tomatoes -- I felt that one might have been lost. A great summer salad, although I found the dressing had too much oil and not enough kick. a pinch or two of cayenne pepper helped, but next time I will reduce the amount of olive oil.
palateknife
Montréal, QC
7/23/2008
Very nice, colorful and flavorful. Makes a great presentation. Everyone loved it.
Anonymous
San Jose
9/27/2007
Made this will all romaine and added sliced flank steak. The dressing was perfect and we enjoyed it very much. Highly reccomend.
Anonymous
Manchester, NH
8/5/2007
Way too much work for the end result. Will make a simpler salad in the future.
neon_bunny
7/28/2007
Absolutely better than any restaurant..I made as directed, less bacon for my taste. Great for a warm evening with a nice glass of chilled local Sauvignon Blanc and Sourdough Bread
Anonymous
Sebastopol, CA
7/23/2007
I followed this recipe loosely, using all romaine (which I had on hand) instead of the mix of lettuces, but adding all of the suggested toppings. I followed the dressing exactly and found it to be the best part of the recipe. Instead of the overly rich and creamy dressings often served with Cobb salad, this dressing is light yet satisfying, even when made with reduced fat blue cheese. I'll be making this dressing again!
Anonymous
Petaluma, CA
2/19/2007
great for a hot summer's day! I made it exactly as the recipe directed and here's what I would change: less dressing, less egg, more bacon. My familly thought it needed a little more crunch. Other than that, delightful!
Anonymous
Minneapolis, MN
6/22/2005
Born and raised in LA, I know the taste of a good Cobb Salad. This is it.
Anonymous
Sonoma County, CA
5/6/2005
Simply delicious! I did every step and it was great. I served it with garlic bread and a cream soup and everyone was so full.
rigas
Chicago
3/17/2005