Cobb Salad

Description

Created at the Brown Derby restaurant in Hollywood during the 1930s by Robert Cobb, this salad is an icon of California cuisine. Mixed greens are piled high and topped in distinct, colorful rows with grilled chicken, crispy bacon, hard-boiled eggs, ripe avocado, cherry tomatoes, blue cheese, and red onion—all drizzled with a sharp red wine vinaigrette.

Ingredients

Salad Components

• 2 heads romaine lettuce, leaves separated, plus additional mixed greens to fill (or 1 large bag pre-washed spring mix)
• 2 boneless, skinless chicken breasts or 4 thighs
• 2 tbsp olive oil (for cooking chicken)
• Salt and pepper for seasoning chicken

Toppings

• 6 slices thick-cut bacon, cooked until crispy and crumbled into pieces
• 4 large eggs, hard-boiled and sliced into halves or quarters lengthwise
• 2 ripe avocados, pitted, peeled, and sliced into ¼-inch thick rounds
• 1 pint cherry or grape tomatoes, halved
• ½ cup crumbled blue cheese (or Roquefort/Gorgonzola)
• ⅓ red onion, thinly sliced into half-rings

Classic Red Wine Vinaigrette

• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small shallot or green onion, very finely minced or grated
• 1 garlic clove, minced (optional—traditional Cobb uses this)
• 1 tsp honey or sugar
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the chicken: Pat chicken dry and season generously with salt and pepper on both sides. Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat. Cook chicken 5–6 minutes per side for breasts (or 7–8 minutes for thighs) until internal temperature reaches 165°F. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes. Slice the chicken into ¼-inch thick strips or leave whole, depending on preference.
2. Make the vinaigrette: In a small jar with a lid (or a bowl), combine olive oil, red wine vinegar, Dijon mustard, minced shallot (or green onion), garlic, honey, salt, and pepper. Screw on the lid and shake vigorously for 30 seconds until emulsified and unified, or whisk by hand until smooth. Taste and adjust acidity or sweetness as needed.
3. Boil the eggs: If not pre-boiled, place eggs in a saucepan of cold water, bring to a boil over high heat, then immediately turn off heat, cover, and let sit 10 minutes. Transfer to an ice bath for 5 minutes before peeling and slicing.
4. Cook the bacon: If you haven't already, bake on a sheet pan at 400°F for 15–18 minutes until crispy, or pan-fry until crisp. Crumble into bite-sized pieces.
5. Slice the avocado: Cut avocados in half through the pit, twist to separate, remove pit, scoop out flesh, and slice into ¼-inch rounds. Work quickly—toss slices lightly with a splash of lime juice if they're not going straight onto the salad immediately (they oxidize fast).
6. Assemble the salad: Spread the torn romaine leaves and greens in an even layer across a large serving platter (this is traditionally a shared dish) or divide among 4 individual plates. Then arrange each topping in its own row, going back and forth across the lettuce: eggs, bacon, avocado, cherry tomatoes, sliced chicken, crumbled blue cheese, and thinly sliced red onion. The visual of neat, colorful stripes is part of what makes a Cobb iconic.
7. Dress and serve: Drizzle the red wine vinaigrette evenly over the entire salad just before serving—the traditional presentation shows the ingredients unmixed so people can build their own bites. Guests typically fork-dip sections through all the rows at once.

Notes

• The classic Cobb is a "fork salad"—it's meant to be assembled in neat rows and then mixed at the table by each diner with their fork, not preemptively tossed in dressing. Serve the vinaigrette on the side if hosting.
• For the original Hollywood-style presentation, use a platter and present it as a large shared centerpiece. The dramatic visual of perfectly lined-up ingredients is half the appeal.
• Add sliced green onions or fresh chives scattered over everything for an extra color pop and herbal finish.
• To make ahead: prep all components separately and store in containers in the fridge. Assemble no more than 30 minutes before serving, especially to keep the avocados from browning.