Cobb Salad is a classic American salad that is known for its vibrant colors, diverse textures, and rich flavors. It is a hearty and satisfying dish that combines various ingredients, including lettuce, chicken, tomatoes, avocado, eggs, cheese, and bacon. The salad is typically served with a tangy and creamy dressing that enhances the overall taste.

Cobb Salad was created in the 1930s by Robert Howard Cobb, the owner of the famous Hollywood restaurant, The Brown Derby. As the story goes, Cobb was hungry one night and raided the restaurant’s refrigerator, gathering various leftover ingredients. He chopped them up, arranged them neatly on a bed of lettuce, and drizzled a dressing over the top. The result was a delicious salad that became an instant hit among his celebrity friends and restaurant patrons.

Over time, the salad gained popularity and became a staple in many restaurants and households across the United States. Its popularity was further boosted when it appeared on the menus of other Brown Derby locations and was featured in popular cookbooks. Today, Cobb Salad is widely recognized as a classic American dish and is enjoyed for its refreshing flavors and versatility.

PREP/TOTAL TIME: 40 MIN.

MAKES: 6 SERVINGS (1¼ CUPS DRESSING)

INGREDIENTS

FOR DRESSING:

• ¼ cup red wine vinegar
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 small garlic clove, minced
• ¾ teaspoon coarsely ground pepper
• ¾ teaspoon Worcestershire sauce
• ¼ teaspoon sugar
• ¼ teaspoon ground mustard
• ¾ cup canola oil
• ¼ cup olive oil

FOR SALAD:

• 6½ cups torn romaine lettuce
• 2½ cups torn curly endive
• 1 bunch watercress (4 ounces), trimmed, divided
• 2 cooked chicken breasts, chopped
• 2 medium tomatoes, seeded and chopped
• 1 medium ripe avocado, peeled and chopped
• 3 hard-cooked eggs, chopped
• ½ cup crumbled blue or Roquefort cheese
• 6 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh chives

INSTRUCTIONS

1. In a blender, combine the red wine vinegar, salt, lemon juice, minced garlic clove, coarsely ground pepper, Worcestershire sauce, sugar, and ground mustard. While the blender is processing, gradually add the canola oil and olive oil in a steady stream until the dressing is well blended and emulsified.
2. In a large bowl, combine the torn romaine lettuce, torn curly endive, and half of the watercress. Toss the greens lightly to mix them together. Transfer the mixture to a serving platter.
3. Arrange the chopped chicken, seeded and chopped tomatoes, peeled and chopped avocado, chopped hard-cooked eggs, crumbled blue or Roquefort cheese, and crumbled bacon over the greens. Sprinkle the minced fresh chives over the top.
4. Top the salad with the remaining watercress to add a fresh and peppery taste.
5. Cover the salad and chill it in the refrigerator until serving.
6. To serve, drizzle 1 cup of the prepared dressing over the salad. Serve the remaining dressing on the side for those who desire extra dressing.

Cobb Salad is a versatile dish, and you can customize it by adding or substituting ingredients according to your preferences. It can be enjoyed as a light meal on its own or served as a side dish with grilled meats or sandwiches.