Cobb Salad

I had recently purchased a book called, Working the Plate and saw how lovely this salad was presented. It inspired me to want to make it. The Cobb salad is a garden salad created by Robert Cobb and was a signature menu item of the legendary Brown Derby, a landmark restaurant in Hollywood, Los Angeles, California.

Serves 4

recipe from Simply Recipes

1/2 head of romaine
1/2 head of Boston lettuce
1 small bunch of frisée (curly endive)
1/2 bunch of watercress, coarse stems discarded
All lettuces should be rinsed, spun or patted dry, and coarsely chopped
6 slices of bacon
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
1 tomato, seeded and chopped fine
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
2 tablespoons chopped fresh chives

1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil
1/2 cup finely grated Roquefort

In a large salad bowl, toss together well the various lettuces and watercress. Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.

To compose the salad, 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. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.

The Culinary Chase’s Note: I can’t remember ever having this salad but it certainly was a cornucopia of flavors and textures. I suggest using only 1/4 cup of red wine vinegar as I found 1/3 cup too strong even with the added sugar. That being said, it’s a salad I’ll definitely make again! Cheers!


  1. Kevin on June 8, 2009 at 14:11

    That is one nice looking hearty salad!

  2. Barbara on June 8, 2009 at 17:28

    What a fabulous recipe. I love Cobb salads; will take your advice about the red wine vinegar. Isn’t it amazing how important the photographs are? Presentation can make or break a recipe sometimes. Your photo is wonderful.

  3. Cookin' Canuck on June 8, 2009 at 19:49

    All of the colors make this such a beautiful dish!

  4. The Culinary Chase on June 11, 2009 at 08:47

    Thanks Kevin, Barbara & Cookin’ Canuck! It truly is a hearty salad bursting with flavors & you can serve it tossed in a bowl. If you want to achieve the stacked look, use a can with both ends removed. Cheers!