Original Cobb Salad Recipe

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Original Cobb Salad

Vickie Parks


This is a classic recipe for Cobb Salad. It's filling enough to be served as a main dish. Its exact origin is up for debate, but most reliable stories suggest it was first created at the Brown Derby restaurant in Hollywood in 1929 or sometime in the early 1930s. This is the original Cobb Salad recipe. The chopped ingredients are usually arranged in an attractive pattern for presentation, with the salad tossed just before serving. There are endless ways to adjust this salad to suit your own taste buds, such as tossing in a little lobster, crab, shrimp or scallops.

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4 to 6


20 Min


No-Cook or Other


1/2 large
head of iceberg lettuce, chopped
1/2 bunch
watercress, chopped
1 small
bunch chicory, chopped
1/2 large
head of romaine lettuce, chopped
2 medium
chicken breasts, cooked and diced
2 medium
tomatoes, diced
1 large
avocado, diced
strips of bacon, cooked and crumbled
3 large
hard-boiled eggs, chopped
2 Tbsp
chopped chives
1/2 c
finely grated roquefort cheese
1 c
red-wine vinaigrette

Directions Step-By-Step

Toss the greens together, and place on a platter.
Arrange the chicken, tomatoes, and avocado over the top of the greens.
Sprinkle the bacon, eggs, chives and cheese on top.
Just before serving, gently toss the salad with the vinaigrette.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American