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Chopped salad with romaine, tomatoes, red bell peppers, red onions, feta, avocado, pepitas, with red wine vinaigrette.
Print Recipe

Cobb Salad

This is the original recipe from Hollywood's (now closed forever) Brown Derby restaurant. Considered one of LA's original chopped salads.
Course: Dinner, Lunch, Salad
Cuisine: Californian
Keyword: chopped, chopped salad, salad
Calories: 416kcal

Equipment

  • Salad bowl

Mise en place

Brown Derby French Dressing

  • 1 cup water
  • 1 cup red wine vinegar
  • 1 tsp sugar
  • juice from half a lemon
  • 2 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp Worchestershire sauce
  • 1 tsp Dry English mustard
  • 1 clove garlic finely chopped
  • 1 cup olive oil
  • 3 cups salad oil light tasting oil, like canola, vegetable, corn or peanut

Cobb salad ingredients

  • 1/2 head iceberg lettuce finely chopped
  • 1/2 head romaine finely chopped
  • 1/2 bunch watercress finely chopped
  • 1 bunch chickory (or curly endive) finely chopped
  • 2 ea tomatoes peeled, de-seeded, 1/4" dice
  • 2 ea boneless skinless chicken breasts ('of broiled roasting chicken') grilled, poached or roasted, 1/4" dice
  • 1 ea avocado 1/4" dice
  • 6 strips bacon cooked crisp, crumbled
  • 3 ea hard boiled eggs 1/4" dice
  • 2 tbsp chives chopped
  • 1/2 cup Roquefort cheese crumbled

Method

  • Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl.
  • Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens.
  • Dice breasts of chicken and arrange over top of chopped greens.
  • Chop bacon finely and sprinkle over the salad.
  • Cut avocado in small pieces and arrange around the edge of the salad.
  • Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese.
  • Just before serving mix the salad thoroughly, starting with a half a cup of French Dressing, adding more to taste.

Make the dressing

  • Blend together all ingredients except oils.
  • Then add olive and salad oils and mix well again. Chill.
  • Shake before serving.

Notes

Dressing makes about 1 1/2 quarts. This dressing keeps well in the refrigerator.  Can be made and stored in a 2-quart Mason jar for up to 1 month.