USA · Salads

Cobb Salad

The Hollywood classic invented at the Brown Derby restaurant — a stunning composed salad of crispy bacon, grilled chicken, hard-boiled eggs, avocado, tomatoes and blue cheese arranged in bold stripes over a bed of crisp…

25 min✻4 servings✻510 kcal
Cobb Salad

Ingredients

  • large chicken breasts2
  • thick-cut bacon200 g
  • large eggs4
  • ripe avocados2
  • cherry tomatoes300 g
  • blue cheese120 g
  • heads romaine lettuce2
  • red wine vinegar3 tbsp
  • Dijon mustard1 tsp
  • honey1 tsp
  • extra virgin olive oil120 ml
  • garlic clove1
  • salt1 tsp
  • black pepper0.5 tsp

Method

  1. 1Hard-boil eggs: place in cold water, bring to a boil, cook exactly 10 minutes, transfer to ice water. Peel and quarter. Cook bacon in a skillet until crispy, drain on paper towels and roughly chop.
  2. 2Season chicken breasts with salt, pepper and a drizzle of olive oil. Grill or pan-sear over medium-high heat for 6–7 minutes per side until cooked through (internal temperature 74°C / 165°F). Rest 5 minutes, then slice against the grain into strips.
  3. 3Make the red wine vinaigrette: whisk together red wine vinegar, Dijon mustard, honey and minced garlic. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper.
  4. 4Arrange romaine lettuce in a large, wide shallow bowl or platter as the base.
  5. 5Arrange all the toppings in neat rows across the lettuce — this is the signature presentation of a Cobb salad: chicken, bacon, eggs, avocado, tomatoes, and blue cheese in separate, clearly defined stripes.
  6. 6Serve the vinaigrette on the side and toss at the table for a dramatic presentation, or drizzle over just before serving.