The Cobb salad is a typical American dish and the classic big salad with all the ingredients neatly arranged in rows. The COBB salad is made of grilled chicken, avocado, cherry tomatoes, lettuce, hard-boiled eggs, blue cheese such as Roquefort and/or Gorgonzola, and crispy toasted bacon.
The dressing is a classic vinaigrette with red wine vinegar and extra virgin olive oil, although we can replace it all with a yogurt-based sauce.
The origins of the Cobb salad are somewhat unclear, but it seems that the name comes from Mr. Bob Cobb in 1937, owner of the Brown Derby restaurant in Hollywood.
Late at night, while our friend Bob Cobb was at his restaurant with a friend, Mr. Sid Grauman, also a restaurateur and owner of the Chinese Theatre (TCL Theatre), he was hit by a primal hunger and prepared this salad using all the ingredients left at hand by the chefs, thus creating one of the most appreciated American salads, rich in ingredients and very appetizing!
The success was immediate, so much so that even today you can order it in many American restaurants.
This COBB SALAD was greatly appreciated and copied by other American chefs, and as always when recipes spread quickly, we find small variations both in the ingredients and in the recipe dressing.
It’s also true that this Cobb salad… we certainly can’t define it as very light, so I recommend it as a main dish and not as a side dish to a barbecue or roast because if we count the nutritional values, ehm ehm!
Aside from these details 😜 the Cobb salad is rich, appetizing, colorful, and delicious!
I almost forgot… someone claims that the Cobb salad was not made by Cobb but by Robert Kreis, the executive chef of the place, but in any case, THE COBB SALAD is famous and appreciated and shares honors with the CAESAR SALAD which looks quite similar!
And after so much writing, here is the RECIPE FOR THE COBB SALAD but on the blog, you can find many salad recipes like….
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: as desired
- Cooking methods: Stovetop
- Cuisine: International
Ingredients for COBB SALAD Recipe
FOR THE COBB SALAD
- 2 slices chicken breast
- 1.75 oz bacon (toasted and crumbled)
- 2 eggs (hard-boiled)
- as needed lettuce (for me a mix, iceberg, escarole etc.)
- 1 avocado
- 5 cherry tomatoes (pizzutello, cherry, date)
- 1.75 oz Gorgonzola (Roquefort or other blue cheese)
- as needed extra virgin olive oil
- as needed red wine vinegar
- as needed fine salt
- 1/2 jar Greek yogurt
- 1 teaspoon mustard
- 2 teaspoons honey
- as needed salt
- as needed pepper
Tools for COBB SALAD Recipe
#ADV
- Salad Spinners
- Pans
- Salad Bowls
- Knives
- Cutting Boards
FOR THE PREPARATION OF THE COBB SALAD RECIPE
1) As you can see from the picture, I prepared the COBB salad for a regiment, but it is a dish that can be prepared in advance and assembled at the last moment, and for the dinner with friends the other night, it seemed ideal!
2) I start by cooking the hard-boiled eggs starting with cold water and counting about 8 minutes from boiling.
3) I then placed the eggs in cold water and after a few minutes, I shelled them and sliced them when they were definitely cold.
4) The bacon requires a quick cooking, which I did on the grill, but you can also use a simple pan: the important thing is to make the slices nicely toasted until almost crispy so that they can be crumbled over the rest of the ingredients
5) I chose mesclun as the salad because it’s tender, mixed, and… because I like it! I wash, dry these leaves, and start arranging all the various ingredients of the COBB SALAD on the serving plate.
6) I then prepare a large plate for this main dish by putting in fairly orderly rows the chosen salad, the avocado sliced, the slices of grilled or pan-cooked chicken (even if leftovers from the fridge), the washed, dried, and quartered cherry tomatoes, the crispy bacon, the slices of blue cheese such as Gorgonzola or Roquefort, and the hard-boiled egg quarters.
7) I bring to the table immediately and dress with the classic vinaigrette or with the yogurt sauce obtained by mixing all the ingredients listed above!
Rich, tasty, and complete… enjoy your Cobb salad!
Annalisa
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Annalisa says …
1) Want to make the Cobb salad vegetarian? Use tofu or tempeh, perhaps marinated beforehand in herbs and spices of your choice.
2) Don’t like either Gorgonzola or Roquefort? Use another cheese like Gouda or… whatever you prefer!
3) Instead of mesclun, I think ICEBERG lettuce and also ESCAROLE are great!
4) Clearly, I didn’t know this recipe, and I gathered all the information I found on the web, so the sources are many…
