Cobb Salad

by Terri Peña

The Cobb Salad comes to us from the 1930s via The Brown Derby restaurant. It is a composed salad, which means its ingredients are not tossed together, but arranged on a plate for a pleasing ascetic. The composed salad makes a good picnic choice
because people can pick and chose the ingredients they prefer when plating their individual salads. A layer of plastic wrap, pulled tightly, will keep things from shifting around during travel. A crispy baguette and a bottle of wine are all that is needed to turn
this salad into a meal.

This recipe serves four and can be doubled, tripled, or quadrupled as your guest list requires. If you prefer not to use bacon, roasted, salted sunflower seeds are a good substitute. You often see this salad served with ranch or blue cheese dressing, the original salad was dressed with French and I have included the recipe.

Brown Derby Dressing

Cobb Salada


  • 1 head of your favorite salad greens, a combination of lettuces looks pretty
  • 2 tomatoes, sliced into thin wedges
  • 2 breasts poached chicken, cut into bite sized pieces
  • 6 strips of very crispy bacon, crumbled
  • 1 avocado, sliced thin
  • 3 hard boiled eggs, cut into quarters
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup grated or crumbled Roquefort or other blue cheese
  • Garnish with chopped chives

Cooking Directions

  1. Tear the lettuce into bite sized pieces and spread out over the bottom of a large serving tray.
  2. Place the other ingredients in separate sections on top of the lettuce, alternating colors and textures.
  3. Serve the dressing along side to be added just before eating.


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