A composed American salad of chopped chicken, bacon, egg, avocado, tomato and blue cheese arranged in neat rows over lettuce.
Cobb salad is famously a composed salad, its ingredients arranged in distinct rows across a bed of chopped lettuce rather than tossed together, a presentation said to have originated at the Brown Derby restaurant in Hollywood. Every component is finely diced to a consistent size, so a single forkful can capture a bit of chicken, bacon, egg, avocado, tomato and blue cheese all at once, the arrangement making it easy to portion as you eat. Dressed with a simple red wine vinaigrette, the salad's real appeal is in its balance of textures and flavors — creamy avocado and egg against crisp bacon and sharp blue cheese — making it a substantial main-course salad rather than a light side.
Serves 4
Cook and dice the chicken, cook and chop the bacon, hard-boil and chop the eggs, and dice the avocado and tomato.
Spread the chopped romaine lettuce as a base on a large platter.
Arrange the chicken, bacon, egg, avocado, tomato and blue cheese in neat, distinct rows across the lettuce.
Arrange the ingredients in distinct rows rather than mixing them — this composed presentation is what defines a proper Cobb salad.
Whisk olive oil, red wine vinegar, mustard and salt together.
Drizzle with dressing just before serving, or serve it on the side.
Dice every ingredient to a similarly small, even size so each bite captures a good mix of flavors and textures.
Arrange the toppings in distinct rows rather than tossing them together, which is the defining visual signature of a true Cobb salad.
Dress the salad just before serving, or serve the dressing on the side, since the avocado and tomato will release liquid over time.
Turkey can substitute for chicken, especially popular around Thanksgiving as a way to use leftovers.
Some versions add watercress or chives to the lettuce base for extra flavor.
Adding cooked shrimp alongside or instead of chicken is a common seafood variation.
Store components separately in the refrigerator for up to 2 days; assemble and dress just before serving to keep everything looking and tasting fresh.
Cobb salad is said to have been created in the 1930s at the Brown Derby restaurant in Hollywood by owner Robert Cobb, who reportedly threw together the salad from leftovers in the restaurant's kitchen late one night.
It's traditional and visually striking, but the salad tastes exactly the same tossed together if you prefer a more casual presentation.
Feta or a mild cheddar can substitute, though you'll lose some of the salad's signature sharp, tangy contrast.
It was likely cut too far in advance — dice it just before assembling and serving, or toss it lightly in lemon juice to slow browning.
Per serving (350g / 12.3 oz) · 4 servings total
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