Cobb Salad Recipe | SAVEUR

Cobb Salad

Cobb Salad

Matt Taylor-Gross

Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on. We based this recipe on one we found in The Los Angeles Times California Cookbook (Plume, 1981).

Cobb Salad
Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on. Find the perfect cobb salad recipe and all its ingredients here at SAVEUR.

For the Dressing:

34 cup canola oil
14 cup extra-virgin olive oil
14 cup red wine vinegar
1 tbsp. fresh lemon juice
34 tsp. dry mustard
12 tsp. Worcestershire
14 tsp. sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

For the Salad:

12 head iceberg lettuce, cored and shredded
12 head romaine lettuce, chopped
12 bunch watercress, some of the stems trimmed, chopped
2 oz. blue cheese, preferably Roquefort, crumbled
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into 12" cubes
2 medium tomatoes, peeled, seeded, and cut into 12" cubes
1 boneless skinless chicken breast, cooked and cut into 12" cubes
1 avocado, peeled, pitted, and cut into 12" cubes
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced chives

Instructions

Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).
Make the salad: On a large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.