This salad is named for Robert Cobb, the owner of the Brown Derby restaurants in Los Angeles in the 1930s. According to the legend, he assembled it from odds and ends on hand for Sid Grauman of Grauman’s Chinese Theater fame, who liked it so much he began ordering it daily, and the dressing became so popular that Cobb bottled it and sold it out of his restaurants. It actually makes a meal in itself, but smaller portions may be served as the salad course of a larger meal.
Cobb Salad Recipe
How to Make Cobb Salad
Check below for printable version of this Cobb Salad
- 4 cups (1 L) finely chopped iceberg lettuce
- 4 cups (1 L) finely chopped chicory
- 4 cups (1 L) finely chopped romaine
- 2 cups (500 ml) finely chopped watercress
- 2 medium tomatoes, seeded and finely chopped
- 2 boneless chicken breast halves, cooked and diced
- 6 strips bacon, crisply cooked and finely chopped
- 1 avocado, peeled, pitted, and finely chopped
- 3 hard-cooked eggs, peeled and finely chopped
- 1/2 cup (125 ml) crumbled bleu cheese
- 1 cup (250 ml) Brown Derby French dressing (see below)
- Combine the iceberg lettuce, chicory, romaine, and watercress and form a mound in a large shallow salad bowl or deep platter. Arrange the tomatoes, chicken, bacon, avocado, and eggs artfully on top of the greens (long, narrow strips of the individual ingredients is traditional). Add 1 cup (250 ml) of the salad dressing immediately before serving. Serves 6 to 8.