Cobb Salad

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 0 mins

The classic Cobb Salad is back and as popular as it was when it first became a hit in the 1930s at the Hollywood Brown Derby restaurant.

Mark Boughton Photography / styling by Teresa Blackburn

You can prepare the dressing ahead of time, store in a tightly sealed jar and refrigerate for up to several days before using.


1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1 small garlic clove, minced
1/2 teaspoon coarse salt
Freshly ground black pepper
10 cups coarsely chopped lettuce (romaine and Boston)
2 medium tomatoes, cored and chopped
1 1/2 cups chopped, cooked boneless, skinless chicken breast (about 9 ounces)
6 bacon strips, cooked and crumbled
3 hard-cooked eggs, chopped
1/2 cup (2 ounces) crumbled Roquefort or blue cheese
1 avocado, pitted, peeled and chopped


  1. To prepare dressing, combine all ingredients in a jar, cover tightly and shake vigorously.
  2. To prepare salad, arrange lettuces on a large serving platter, big enough to toss the salad. Arrange tomatoes in a strip down the center and arrange chicken, bacon, eggs, and cheese in strips on either side of tomatoes. Scatter avocado around edge.
  3. Before serving, slide the salad into a large bowl; pour dressing over top and toss gently to combine.

Recipe adapted by Jean Kressy



Get every new post delivered to your Inbox.

Join 246 other followers