Author: Susanne at dishwithme.com
Have you ever had Cobb Salad? We are big fans of it in this house. We almost always have all of the ingredients on hand, so it’s a pretty quick and easy dinner to throw together.
The original Cobb salad was born in an iconic restaurant called the Brown Derby on Wilshire Boulevard in Los Angeles. The actual building was actually shaped like a derby hat. Here is a link, if you are interested in reading about it: Brown Derby.
Although I never experienced an original first hand, I have read that a vinaigrette was used for the dressing. Truly, I am a HUGE fan of vinaigrettes, or plain ole vinegar and oil, but, I quite prefer a creamy dressing on this salad. It might be because of the chicken and bacon. A vinegar based dressing just doesn’t go, in my humble opinion. But, if you like it, go for it. I use Roquefort, blue cheese or ranch, just whatever I have. If you have access to Bob’s Big Boy famous Roquefort dressing, that is my first choice. OMGoodness, it is so yummy!
I will add a recipe for a vinairgrette below in case that is what you’d like to top it with.
HELPFUL HINTS
I added approximate amounts for the ingredients as a guide, but, seriously, this is a salad, so put whatever amount of each ingredient you want.
First make a bed of lettuce and then either arrange the ingredients (toppings) in rows or around the salad.
For making a perfect boiled egg…do not boil it to death!!! Seriously, they are so much better not all dried out. Add your eggs to a pot and add cold water to about 2 inches higher than the eggs. Bring to a boil. AS SOON as the water comes to a boil, TURN OFF THE HEAT and cover with a tight fitting lid! Set a timer for 7 minutes, 6 if you want it slightly less cooked. Immediately pour out the hot water and set the pot in the sink with cold water running over them for about 2 minutes. That’s it. Your eggs will be perfectly cooked and the yolk so creamy.
There are two recipes in this post…so keep scrolling!
GROCERY LIST
- Lettuce – whatever you like – I used a blend of spring mix and iceberg lettuce, iceberg blend, or Romaine.
- Eggs
- Red onion
- Blue cheese, Roquefort, or Feta cheese
- Avocado
- Bacon
- Tomatoes
- Cooked chicken – I love to use the breast from a rotisserie chicken
LINKS FOR OTHER RECIPES
HOMEMADE ITALIAN CROUTONS would be a nice addition to top this, or any salad.
CREAMY HOMEMADE RANCH DRESSING would be delightful on this salad.
MOLTEN CHOCOLATE LAVA CAKES would make a super good dessert.
LINKS TO EQUIPMENT/PRODUCTS USED
** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you.**
Cutting boards come in handy for all the chopping.
A good sharp knife is a must in a well functioning kitchen. I got this exact one a few Christmases ago and I use it daily. It’s kind of badass!
You can use a big platter to make the salad for the table.
OR, you can make the salad in individual bowls. I just bought these exact bowls and love them.
Equipment
- Cutting board
- Sharp knife
- pan for boiling eggs
Ingredients
- **PLEASE NOTE** These ingredient amounts are for an individual salad. Multiply as needed.
- 2 slices Bacon ,cooked
- 2 Eggs ,boiled, diced
- 1/4 cup Breast meat from rotisserie chicken ,diced
- 1.5 cups Lettuce ,chopped, any variety you like
- 1/2 Avocado ,diced
- Red onion ,sliced into 1/4 or 1/2 moon rings
- 1/2 Tomato .diced, or cherry tomatoes cut in 1/2
- 1/4 cup Blue cheese crumbles ,or crumbed Feta
- Kosher salt and pepper, if desired
Instructions
- Boil the eggs. Set aside to cool. *Please see helpful hints for egg boiling.
- Cook bacon by whatever method you prefer. Set aside to cool and then crumble.
- Chop washed lettuce and arrange on a platter, or in a bowl.
- Arrange the chicken, bacon, eggs, tomatoes, onion, avocado, blue cheese (or Roquefort, or feta) in rows or around the lettuce.
- Top with desired dressing or put dressing in a small bowl for dipping.
- Kosher salt & pepper, if desired.
Equipment
- Salad Dressing Shaker
- Food Processor
Ingredients
- 1/2 cup EVOO
- 1/2 cup Vegetable oil
- 1/2 cup Red wine vinegar
- 1 Tablespoon Balsamic vinegar
- juice of 1/2 a lemon
- 2 cloves Garlic ,grated
- 2 Tablespoons Dijon mustard ,whole grain or creamy
- 2 teaspoons Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Kosher salt ,or to taste
- 20 grinds Freshly ground black pepper ,or to taste
Instructions
- Add all ingredients to a bowl, a dressing shaker, or a food processor cup and whisk, shake, or blend until ingredients become emulsified.
- Store in the refrigerator. Shake/stir before using.