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Brief Overview
Cobb Salad is one of those iconic American dishes that manages to feel both indulgent and fresh. With its bold mix of flavours and colours, it offers a hearty meal tucked into the form of a salad. Each bite combines crisp vegetables with savoury toppings, making it much more than a light lunch.
It is a layered chopped salad that invites variety and customisation while staying true to its core identity. Whether served at a restaurant or made at home, Cobb Salad brings a balanced, satisfying experience that speaks to American dining culture: generous, practical and never dull.
What Is Cobb Salad?
Cobb Salad is a composed salad built in layers rather than tossed. It begins with a base of chopped lettuce, usually romaine or iceberg, and builds upward with rows of toppings arranged neatly across the top.
Those toppings often include grilled chicken, crispy bacon, hard-boiled eggs, ripe avocado, diced tomatoes, crumbled blue cheese and a tangy vinaigrette or creamy dressing on the side. It is served cold and meant to be mixed at the table or enjoyed with each bite scooping a bit of everything.
Ingredients and Taste
Cobb Salad draws its strength from the variety of textures and flavours it brings together. The crunch of lettuce contrasts with the creaminess of avocado and the saltiness of bacon. Tomatoes add brightness, while the richness of blue cheese gives it a punch of depth.
Grilled chicken provides the main protein, keeping it satisfying without being heavy. The egg brings another layer of creaminess, and the vinaigrette or dressing ties everything together with acidity that balances the richness. It is a salad that eats like a full meal.
The ingredients are not just thrown together but arranged with intention. When plated properly, a Cobb Salad looks like a colourful mosaic. The bold flavours work together because they each have a distinct role, turning a simple salad into a composed, flavour forward dish.
A Taste of History
Cobb Salad was born in the 1930s at the Brown Derby restaurant in Los Angeles, a favourite spot for Hollywood’s elite. According to the most accepted version of the story, it was created late at night by the owner, Bob Cobb, who threw together ingredients he had on hand.
What began as an improvised dish soon became a menu staple. Word spread, and the salad gained fame beyond California, eventually becoming a classic across the United States. Its layered presentation and combination of familiar ingredients made it easy to replicate and hard to forget.
In many ways, Cobb Salad reflects American food culture of the early 20th century. It is built on convenience, yet it values presentation. It takes accessible ingredients and elevates them through thoughtful composition. That balance of substance and style still resonates today.
Whether you are new to Cobb Salad or returning to an old favourite, its lasting appeal lies in how it satisfies without overcomplicating. It is a dish that welcomes customisation but never loses its identity, offering a snapshot of American dining with every forkful.
How to Make Traditional Cobb Salad
Cobb Salad is a vibrant, composed salad known for its finely chopped ingredients, arranged in neat rows for both visual appeal and balanced flavour in every bite. It combines crisp greens, grilled chicken, smoky bacon, creamy avocado, blue cheese, and boiled eggs. This is not your average tossed salad, every component is cooked or prepped with care before assembling. Expect crisp textures, bold flavours, and a presentation that’s as stunning as it is satisfying. See the recipe card at the bottom for printable directions
Ingredients
For the Salad:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 6 slices streaky bacon
- 4 large eggs
- 1 large head romaine lettuce, finely chopped
- 1 small head iceberg lettuce, finely chopped
- 1 large avocado, peeled, pitted and diced
- 2 medium tomatoes, seeded and diced
- 100g blue cheese, crumbled
- 2 spring onions, thinly sliced
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- 1 teaspoon Worcestershire sauce
- 90ml olive oil
- Salt and pepper, to taste
Cooking Instructions
Step 1: Prepare the Chicken
Season the chicken breasts on both sides with salt and pepper. In a hot skillet over medium heat, add 1 tablespoon of olive oil. Sear the chicken for 5 to 6 minutes per side, or until golden and cooked through. Transfer to a board and let rest before slicing into cubes.
Step 2: Cook the Bacon
In the same pan, reduce heat to medium to low. Lay the bacon slices flat and cook until crispy, turning occasionally. Remove and drain on kitchen paper, then chop into small pieces once cooled.
Step 3: Boil the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes. Transfer to a bowl of cold water to cool. Peel and chop into quarters or dice.
Step 4: Chop the Greens
Finely chop the romaine and iceberg lettuces, then combine in a large bowl. Toss lightly to mix the textures, ensuring a fresh and crunchy base for the salad.
Step 5: Make the Dressing
In a small bowl, whisk together the red wine vinegar, Dijon mustard, garlic, and Worcestershire sauce. Gradually whisk in the olive oil until emulsified. Season to taste with salt and pepper.
Step 6: Dice the Avocado and Tomatoes
Cut the avocado just before assembling to prevent browning. Dice the tomatoes after removing the seeds to avoid extra moisture in the salad.
Step 7: Assemble the Salad Base
Spread the mixed lettuces evenly on a large platter or shallow bowl. This forms the base of your salad, setting the stage for the layered presentation.
Step 8: Add the Proteins and Veg
Arrange the chicken, bacon, eggs, avocado, tomatoes, and blue cheese in tidy rows across the bed of greens. This classic layout ensures every bite offers a bit of everything.
Step 9: Add Finishing Touches
Sprinkle the sliced spring onions over the top. For extra visual impact, keep the lines clean and defined. Drizzle with a little dressing or serve it on the side for guests to add as they like.
Step 10: For Serving
Serve immediately while the ingredients are fresh and crisp. Offer extra dressing on the side and, if desired, toasted croutons or a wedge of lemon for added brightness. Leftovers should be stored undressed to maintain texture.
Cooking Tips for Perfect Cobb Salad
- Use chilled lettuce to keep the salad refreshing and crisp. A quick soak in ice water followed by thorough drying helps.
- For maximum flavour, marinate the chicken in a little lemon juice and garlic before grilling.
- Make the dressing a few hours ahead to allow the flavours to blend.
- Keep ingredients separate until just before serving to preserve the layered look.
- Use a sharp knife for precise chopping to achieve that traditional Cobb style texture.
Cobb Salad (Layered Chopped Salad)
Ingredients
For the Salad:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 6 slices streaky bacon
- 4 large eggs
- 1 large head romaine lettuce finely chopped
- 1 small head iceberg lettuce finely chopped
- 1 large avocado peeled, pitted and diced
- 2 medium tomatoes seeded and diced
- 100 g blue cheese crumbled
- 2 spring onions thinly sliced
- Salt and freshly ground black pepper to taste
For the Dressing:
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely grated
- 1 teaspoon Worcestershire sauce
- 90 ml olive oil
- Salt and pepper to taste
Instructions
- Season the chicken breasts on both sides with salt and pepper. In a hot skillet over medium heat, add 1 tablespoon of olive oil. Sear the chicken for 5 to 6 minutes per side, or until golden and cooked through. Transfer to a board and let rest before slicing into cubes.
- In the same pan, reduce heat to medium to low. Lay the bacon slices flat and cook until crispy, turning occasionally. Remove and drain on kitchen paper, then chop into small pieces once cooled.
- Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes. Transfer to a bowl of cold water to cool. Peel and chop into quarters or dice.
- Finely chop the romaine and iceberg lettuces, then combine in a large bowl. Toss lightly to mix the textures, ensuring a fresh and crunchy base for the salad.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, garlic, and Worcestershire sauce. Gradually whisk in the olive oil until emulsified. Season to taste with salt and pepper.
- Cut the avocado just before assembling to prevent browning. Dice the tomatoes after removing the seeds to avoid extra moisture in the salad.
- Spread the mixed lettuces evenly on a large platter or shallow bowl. This forms the base of your salad, setting the stage for the layered presentation.
- Arrange the chicken, bacon, eggs, avocado, tomatoes, and blue cheese in tidy rows across the bed of greens. This classic layout ensures every bite offers a bit of everything.
- Sprinkle the sliced spring onions over the top. For extra visual impact, keep the lines clean and defined. Drizzle with a little dressing or serve it on the side for guests to add as they like.
- Serve immediately while the ingredients are fresh and crisp. Offer extra dressing on the side and, if desired, toasted croutons or a wedge of lemon for added brightness. Leftovers should be stored undressed to maintain texture.
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