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COBB SALAD
4 to 6 servings

When you do not have this formula close at hand, remember: Egg, Avocado, Tomato, Chicken, green Onion, Bacon, and Blue cheese spells “eat Cobb.” The original recipe from Hollywood’s swanky Brown Derby restaurant calls for a mix of mild, bitter, and peppery greens, but you can use a whole head of romaine or Bibb lettuce instead if desired.

Prepare:

Wash, dry, and place in a large bowl:

  • 1 bunch watercress, tough stems removed and coarsely chopped
  • ½ head romaine or Bibb lettuce, coarsely chopped
  • 1 small head radicchio, coarsely chopped

Toss with enough dressing to lightly coat the leaves and transfer to a platter or individual plates. Arrange in rows on top of the greens:

  • 1 avocado, pitted, peeled, and diced
  • 2 to 3 cups diced cooked chicken or turkey breast (from about 12 ounces raw chicken)
  • 4 to 6 slices bacon, cooked until crisp and crumbled
  • 3 Hard-Boiled Eggs, diced
  • 3 medium tomatoes, coarsely chopped, or 2 cups cherry tomatoes (about 10 ounces), halved
  • 4 green onions, thinly sliced, or ¼ cup minced chives
  • ½ cup crumbled blue cheese (2 ounces)

Lightly drizzle vinaigrette over the salad(s) and serve.

Own a physical copy? Find this recipe on page 120.

Salads