Cobb Salad

Exemplary American Cobb serving of mix greens, a made plate of mix greens with bacon, avocado, chicken bosom, tomato, hard bubble egg, chives, a mastermind on a bed of romaine, Boston, frisée lettuce and watercress.

Cobb plate of mix greens is the quintessential American serving of mix greens, first pull together spontaneously by Robert Cobb of the previous Los Angeles milestone Brown Derby eatery when he expects to nourish Sid Grauman late one night (1937). It was such a hit, film stars began asking for “Cobb’s serving of mixed greens”, and soon its notoriety spread.

The first Brown Derby eatery on Wilshire Blvd. was in the long run torn down during the 80s, as such a significant number of downtown LA milestones—Perinos, the Ambassador Hotel—leaving a swath of strip shopping centers in their place.

I affectionately recollect the Brown Derby. It was in the state of a tremendous dark color cap (you couldn’t miss it) and inside a couple of squares of where we live when I was a child. Ok well, a huge darker cap is gone, yet thank heavens the plate of mix greens remains, an inheritance of the Golden Era of Hollywood.

Cobb Salad Recipe


  • 1/2 head of romaine
  • and 1/2 head of Boston lettuce
  • 1 little cluster of frisée (wavy endive)
  • 1/2 cluster of watercress, coarse stems disposed of
  • All lettuces ought to be washed, spun or tapped dry, and coarsely cleaved
  • 6 cuts of bacon
  • 2 ready avocados, seed expelled, stripped, and cut into 1/2-inch pieces
  • 1 entire skinless boneless chicken bosom (around 3/4 pound aggregate), split, cooked, and diced (perceive How to Poach Chicken)
  • 1 tomato, seeded and cleaved fine
  • 2 hard-bubbled vast eggs, isolated, the yolk finely hacked and the white finely cleaved (perceive How to Make Hard Boiled Eggs)
  • 2 tablespoons cleaved new chives
  • 1/3 glass red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1-2 teaspoons sugar
  • Salt and pepper
  • 2/3 glass olive oil
  • 1/2 glass finely ground Roquefort


1 Cook the bacon in a skillet on medium warmth until fresh on the two sides. Expel from skillet and spread out on paper towels to assimilate the overabundance fat. Enable the bacon to cool. Disintegrate the bacon and put aside.

2 Toss the different lettuces: In an expansive serving of mix greens bowl, hurl together well the different lettuces and watercress.

3 Compose the serving of mix greens: Arrange the chicken, the bacon, the tomato, and the avocado gorgeously over the greens and embellishment the plate of mix greens with the hack egg and the chives.

4 Make the vinaigrette: In a little bowl whisk together the vinegar, the mustard, and salt and pepper to taste, including the oil in a moderate stream, whisking, and whisk the dressing until it is emulsified.

Blend in the Roquefort. Add sugar to taste, 1/2 teaspoon at any given moment. Whisk the dressing. Serve independently or prepare it with the plate of mix greens.

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