Cobb Salad

It's got all the things that make salad great.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated June 19, 2023
Elise Bauer
Cobb Salad
Sally Vargas

Cobb salad is the quintessential American salad, first pulled together on a whim by Robert Cobb of the former Los Angeles landmark Brown Derby restaurant when he needed to feed Sid Grauman late one night (1937).

It was such a hit, movie stars started requesting "Cobb's salad", and soon its popularity spread.

The original Brown Derby restaurant on Wilshire Blvd. was eventually torn down in the 80s, like so many downtown LA landmarks—Perinos, the Ambassador Hotel—leaving a swath of strip malls in their place.

classic cobb salad in bowl
Sally Vargas

I fondly remember the Brown Derby.

It was in the shape of huge brown hat (you couldn't miss it) and within a few blocks of where we lived when I was a kid.

Ah well, that big brown hat is long gone, but thank goodness the salad remains, a legacy of the Golden Era of Hollywood!

1:24

Watch This Classic Cobb Salad Recipe

Iconic Salad Recipes

From the Editors Of Simply Recipes

Cobb Salad

Prep Time 20 mins
Total Time 20 mins
Servings 4 servings

All lettuces should be rinsed, spun or patted dry, and coarsely chopped.

Ingredients

  • 6 slices bacon

  • 1/2 head romaine

  • 1/2 head Boston lettuce

  • 1 small bunch frisée (curly endive)

  • 1/2 bunch watercress, coarse stems discarded

  • 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces

  • 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced (see How to Poach Chicken)

  • 1 tomato, seeded and chopped fine

  • 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped (see How to Make Hard Boiled Eggs)

  • 2 tablespoons chopped fresh chives

  • 1/3 cup red wine vinegar

  • 1 tablespoon Dijon-style mustard

  • 1 to 2 teaspoons sugar

  • Salt and pepper

  • 2/3 cup extra virgin olive oil

  • 1/2 cup finely grated Roquefort cheese

Method

  1. Cook the bacon:

    in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.

    Crisping bacon in a skillet to make a cobb salad.
    Simply Recipes / Sally Vargas
  2. Toss the various lettuces:

    In a large salad bowl, toss together well the various lettuces and watercress.

    Chopped romaine lettuce in a wooden bowl for a cobb salad.
    Simply Recipes / Sally Vargas
  3. Compose the salad:

    Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the chopped egg and the chives.

  4. Make the vinaigrette:

    In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.

    Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.

Nutrition Facts (per serving)
803 Calories
70g Fat
16g Carbs
31g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 803
% Daily Value*
Total Fat 70g 90%
Saturated Fat 18g 90%
Cholesterol 174mg 58%
Sodium 1317mg 57%
Total Carbohydrate 16g 6%
Dietary Fiber 8g 29%
Total Sugars 5g
Protein 31g
Vitamin C 28mg 138%
Calcium 383mg 29%
Iron 3mg 17%
Potassium 1052mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.