Cobb Salad
The Quirky Foodster Team
Ingredients
- Cooked chicken breast, diced — 200 g (7 oz)
- Bacon, cooked and crumbled — 6 slices
- Large eggs, hard-boiled and chopped — 3
- Large ripe avocado, diced — 1
- Medium tomatoes, diced — 2
- Blue cheese, crumbled — 100 g (1 cup)
- Romaine lettuce, chopped — 1 head
- For the dressing:
- Red wine vinegar — 60 ml (1/4 cup)
- Dijon mustard — 15 ml (1 tbsp)
- Olive oil, salt and pepper — to taste — 120 ml (1/2 cup)
Method
- Arrange the chopped romaine lettuce as a base on a large platter.
- Arrange the chicken, bacon, egg, avocado, tomato and blue cheese in neat rows or sections over the lettuce.
- Whisk together the red wine vinegar and Dijon mustard, then slowly whisk in the olive oil until emulsified. Season with salt and pepper.
- Drizzle the dressing over the salad just before serving, or serve on the side.
- Toss at the table, or leave arranged for a classic presentation.
Introduction: Cultural Background The Cobb salad was created in 1937 at the Hollywood Brown Derby restaurant by owner Robert Cobb, who is said to have thrown together leftover ingredients from the kitchen late one night.
Cultural Background: Cultural Background The Cobb salad was created in 1937 at the Hollywood Brown Derby restaurant by owner Robert Cobb, who is said to have thrown together leftover ingredients from the kitchen late one night. Arranged in neat rows of chopped chicken, bacon, egg, tomato, avocado and blue cheese over lettuce, it became a defining dish of American restaurant culture and remains one of the most recognisable salads worldwide.
Tips: Dice all ingredients to a similar size for the classic 'chopped salad' look and easy forkfuls. Prepare the components ahead and assemble just before serving to keep everything fresh.
Variations: Substitute grilled shrimp or turkey for the chicken. Vegetarian version: omit chicken and bacon, add extra avocado and chickpeas or grilled halloumi. Vegan version: use plant-based bacon, marinated tofu instead of chicken and egg, and a vegan blue-cheese-style crumble.
Storage: Store components separately in airtight containers in the refrigerator for up to 2 days; assemble just before serving.
Reheating: Not applicable — served cold.
FAQs:
Q: What is the traditional way to arrange a Cobb salad?
A: Ingredients are traditionally arranged in distinct rows across the lettuce rather than tossed together, for visual presentation.
Q: Can I make the dressing ahead?
A: Yes, the vinaigrette keeps well in a sealed jar in the refrigerator for up to a week — shake well before using.
- Cooked chicken breast, diced — 200 g (7 oz)
- Bacon, cooked and crumbled — 6 slices
- Large eggs, hard-boiled and chopped — 3
- Large ripe avocado, diced — 1
- Medium tomatoes, diced — 2
- Blue cheese, crumbled — 100 g (1 cup)
- Romaine lettuce, chopped — 1 head
- For the dressing:
- Red wine vinegar — 60 ml (1/4 cup)
- Dijon mustard — 15 ml (1 tbsp)
- Olive oil, salt and pepper — to taste — 120 ml (1/2 cup)
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