Why is it called a "Cobb" salad?

The origin of the salad has different accounts, but the most popular story dates back to 1937 when Robert Cobb, the owner of the Brown Derby restaurant in Hollywood, CA, found himself hungry after closing time. He scavenged the fridge and stumbled upon a mix of leftovers—lettuce, tomatoes, avocado, cheese, and hard-boiled eggs. Adding some bacon, he tossed it all together with dressing, creating the iconic Cobb salad, which quickly became a signature dish of the restaurant.

Can Cobb salad be made ahead of time?

While this salad is best tossed fresh, you can prepare some of the components ahead of time. Cook the chicken and bacon, hard-boil and slice the eggs, and prep your veggies aside from the avocado. Make your dressing in advance and keep it chilled in the fridge. For the best freshness and crunch, assemble your salad just before serving, adding the dressing and avocado last.

Can I substitute ingredients in Cobb salad?

Absolutely! Cobb salad is versatile, so feel free to swap ingredients based on your preferences or dietary needs. For instance, you can use turkey bacon instead of regular bacon for a leaner option, cheddar in place of blue cheese, or add different vegetables like bell peppers or cucumbers. The key is to maintain a variety of textures and flavors.

Cobb Salad - Once Upon a Chef

Classic Cobb

By Jenn Segal

The Cobb salad is not just a classic, it’s a satisfying meal packed to the brim with chicken, bacon, avocado, blue cheese, and a whole lot more.

Servings: 6 to 8

Prep Time: 25 Minutes

Cook Time: 15 Minutes

Total Time: 40 Minutes

Ingredients

For the Vinaigrette

2 tablespoons finely chopped shallots (from 1 medium shallot)
¼ cup red wine vinegar
½ cup vegetable oil
1 tablespoon Dijon mustard
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¾ teaspoon sugar

For the Salad

6 slices thick-cut bacon, cut into ½-inch pieces
1 pound chicken tenderloins (or boneless skinless chicken breasts), cut into ¾-inch pieces
½ teaspoon salt
3 romaine hearts, (from one 22-ounce bag), roughly chopped
1 pint grape tomatoes, halved if desired
4 hard-boiled eggs, diced
2 avocados, pitted and diced
½ cup crumbled blue cheese (optional)

Instructions

Make the Vinaigrette: Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid; screw on the lid and shake vigorously to emulsify. (Alternatively, whisk the ingredients together in a bowl.)
Make the salad: In a medium nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Season the chicken with the salt and add to the bacon fat in a single layer; cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool.
Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary. Arrange the salad mixture on a serving platter or plates.
Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table.
Make-Ahead Instructions: The vinaigrette can be made 2 days ahead and refrigerated.
Note: You can save yourself a step by purchasing packaged hard-boiled eggs at the grocery store (usually found near the fresh eggs). If you’d like to cook the eggs at home, use this proven method.

Nutrition Information

Per serving (8 servings)
Calories: 425
Fat: 34 g
Saturated fat: 6 g
Carbohydrates: 15 g
Sugar: 3 g
Fiber: 3 g
Protein: 15 g
Sodium: 614 mg
Cholesterol: 118 mg