The Ultimate Cobb Salad Recipe


Cal/Serving: 1,232
Daily Value: 62%
Servings: 8

Sugar-Conscious, Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A1226IU25%
Vitamin C17mg28%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg13%
Niacin (B3)6mg30%
Vitamin B60mg21%
Folic Acid (B9)58µg14%
Vitamin B121µg8%
Vitamin D1µg0%
Vitamin E20mg98%
Vitamin K129µg161%
Fatty acids, total monounsaturated81g0%
Fatty acids, total polyunsaturated29g0%
Have a question about the nutrition data? Let us know.

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The Ultimate Cobb Salad
Jane Bruce

The definitive "chopped salad," the Cobb was invented in Hollywood, at the Brown Derby restaurant, and quickly became an iconic American dish. At the Derby, it was always presented with its colorful mix of ingredients arranged neatly arranged, then tossed at the table.



For the dressing :

  • 1 cup red-wine vinegar
  • 1 cup water
  • Juice of 1 lemon
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Colman's mustard
  • 1 cup extra-virgin olive oil
  • 3 cups canola oil

For the salad :

  • 1/2 head iceberg lettuce, shredded
  • 1/2 bunch watercress, chopped finely
  • 1/2 romaine lettuce, shredded
  • 1 small bunch chicory, chopped finely
  • 2 medium-sized tomatoes, peeled, seeded, and diced
  • 2 boiled chicken breasts, skinned and boned, diced finely
  • 6 strips crisp bacon
  • 1 avocado, peeled and diced finely
  • 3 hard-boiled eggs, chopped
  • 1 small bunch chives, minced
  • 1/2 cup crumbled Roquefort cheese


For the dressing :

Combine the vinegar, water, lemon juice, pepper, salt, Worcestershire sauce, and mustard in a blender and pulse briefly to combine. Stir in the olive and canola oil.

Chill for at least 4 hours in a sealed jar or bottle before using.

For the salad :

Arrange the iceberg, watercress, romaine, and chicory in 4 adjacent lines in the bottom of a wide, shallow wooden salad bowl. Arrange the tomatoes and chicken in alternating adjacent lines crosswise over the lines of greens. Sprinkle the bacon over the salad evenly. Arrange the avocado around the edges of the salad. Sprinkle the eggs, chives, and Roquefort evenly over the salad.

Just before serving, shake the dressing. Add 1 cup of the dressing and toss very well.

Recipe Details

Servings: 8
Cuisine: American
Special Designations: Kid-friendly

Notes and Substitutions:


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