Name: Classic California Cobb Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 cups chopped romaine and iceberg lettuce mix; 2 boneless skinless chicken breasts (about 12 oz), grilled and diced; 6 thick-cut bacon strips, cooked crisp and crumbled; 2 large hard-boiled eggs, peeled and chopped; 2 ripe Hass avocados, diced; 2 large ripe tomatoes, seeded and diced; 1 cup crumbled blue cheese; 1/2 small red onion, finely diced; 2 tablespoons fresh chives, snipped; 1/3 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 small shallot, finely minced; 1 tablespoon Worcestershire sauce; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 pinch sugar

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Born in 1937 at the legendary Hollywood Brown Derby restaurant, the Cobb Salad is a true California classic. Crisp greens are topped with neatly arranged rows of chicken, bacon, avocado, egg, tomato, and blue cheese, then dressed with a sharp red wine vinaigrette.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

610 kcalCalories
48 gFat
13 gSaturated Fat
14 gCarbs
6 gFiber
5 gSugar
32 gProtein
890 mgSodium
820 mgPotassium
220 mgCalcium
3 mgIron
18 mgVitamin C
210 mcgVitamin A

Ingredients

For the Salad

8 cups chopped romaine and iceberg lettuce mix
2 boneless skinless chicken breasts (about 12 oz), grilled and diced
6 thick-cut bacon strips, cooked crisp and crumbled
2 large hard-boiled eggs, peeled and chopped
2 ripe Hass avocados, diced
2 large ripe tomatoes, seeded and diced
1 cup crumbled blue cheese
1/2 small red onion, finely diced
2 tablespoons fresh chives, snipped

For the Red Wine Vinaigrette

1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small shallot, finely minced
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch sugar

Directions

In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, shallot, Worcestershire, salt, pepper, and sugar until emulsified; set the vinaigrette aside.
Season the chicken breasts with salt and pepper, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F. Rest 5 minutes, then dice.
Meanwhile, cook the bacon in a cold skillet over medium heat for 8-10 minutes until crisp; transfer to paper towels and crumble once cool.
Place the eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let stand 10 minutes. Cool, peel, and chop.
Arrange the chopped lettuces in a wide, shallow bowl or platter as the base. In neat parallel rows across the top, add the diced chicken, bacon, hard-boiled egg, avocado, tomato, red onion, and blue cheese.
Just before serving, drizzle about half the vinaigrette over the salad (or serve on the side), garnish with fresh chives, and season each row with a light crack of pepper.

Cook’s Notes

For the most authentic look, arrange each topping in its own stripe across the greens rather than tossing; serve the dressing on the side so each diner can mix it tableside.
Use cold, just-ripe avocados so the cubes hold their shape; toss them with a few drops of lemon juice to prevent browning if held for more than 15 minutes.
The Brown Derby original used finely watercress plus lettuce, so feel free to swap in a handful of watercress or baby spinach for extra peppery flavor.
Make the vinaigrette up to a week ahead and refrigerate; bring to room temperature and re-whisk before drizzling.
Save the rendered bacon fat to fry the chicken for an extra layer of smoky richness.