Cobb salad is traditionally served with a red wine vinegar dressing. You can quickly make this dressing at home by whisking together the following ingredients: 1 small minced garlic clove, 1 ½ tablespoon of olive oil, 1 tablespoon of red wine vinegar, ½ tablespoon of lemon juice, ½ teaspoon of Worcestershire sauce and ½ teaspoon of Dijon mustard. Add salt and black pepper to taste.
COBB SALAD INGREDIENTS
- 2 ounces of crisp fried bacon
- 3 ounces of cooked (broiled, grilled or roasted) chicken breast
- 1 hard-boiled egg
- 3 cups of one or several salad greens (e.g. iceberg lettuce, endive, Romaine lettuce)
- 2 medium tomatoes
- 1 avocado
- ½ ounce of chives
- 1 ounce of Roquefort cheese
- Chop salad greens, tomatoes, avocado, and chives separately and set aside.
- Dice the chicken breast.
- Dice the hard-boiled egg.
- In a bowl, toss the salad greens with 1/3 of the red wine vinegar dressing.
- Place the salad greens on a large serving dish.
- Put the tomatoes on top of the salad greens, forming a tomato row down the middle.
- Use avocado, chives, chicken breast, and egg to create strips on either side of the tomatoes.
- Sprinkle the crisp bacon on top of the dish. (Crumble if necessary.)
- Crumble the Roquefort cheese and spread over the dish.
- Drizzle the Cobb salad with the remaining red wine vinegar dressing and serve.
About Cobb Salad
Cobb salad is a garden salad invented in the United States. The first restaurants to serve Cobb salad was the Brown Derby restaurant in Hollywood which had Cobb salad on the menu as early as the 1930s. The name of the salad is derived from the restaurant’s owner Robert Howard Cobb. It is unclear whether Mr Cobb himself invented the Cobb salad, or if it was created by restaurant chef Chick Wilson or by executive chef Robert Kreis.
One way to remember the ingredients of the Cobb salad is to start out with your preferred salad greens and the follow the mnemonic EAT COBB:
Blue cheese (Roquefort)