The Cobb salad is an American garden salad typically made with chopped salad greens (authentically iceberg lettuce, watercress, endives, and romaine lettuce), tomato, bacon, turkey breast, hard-boiled eggs, avocado, chives, blue cheese (often Roquefort; some versions use other cheeses such as cheddar or Monterey Jack, or no cheese at all) and red wine vinaigrette. The ingredients are laid out on a plate in neat rows. It is served as a main course.
Origin of Cobb Salad
Various stories recount how the salad was invented. One says that it came about in 1938 at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named after the restaurant’s owner, Robert Howard Cobb. Stories vary whether the salad was invented by Cobb or by his chef, Paul J. Posti. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.
Another version of the creation is that Robert Kreis, executive chef at the restaurant, created the salad in 1929 (the year the Brown Derby’s Hollywood location opened) and named it in honor of Cobb. The same source confirms that 1937 was the reported date of the version noted above, with Cobb making the salad.
Another version suggests that the salad was hastily arranged from leftovers by Cobb for showman and theater owner Sid Grauman. It was chopped fine, because Grauman had just had dental work done and could not chew well.
How to make Cobb Salad
For the Dressing
- 1small shallot, thinly sliced into rings
- 3tablespoons red-wine vinegar
- Kosher salt and ground pepper
- 1tablespoon whole grain or Dijon mustard
- 3tablespoons olive oil, plus more as needed
For the Salad and Assembly
- 4large eggs
- 10ounces thick-cut bacon (about 8 strips)
- 12ounces boneless, skinless chicken breast (about 2 medium breasts)
- 1head romaine lettuce, torn into bite-sized pieces or coarsely chopped
- 6ounces small to medium tomatoes (about 6), sliced or quartered
- 1avocado, thinly sliced or chopped
- 4ounces blue cheese, crumbled
- 3tablespoons finely chopped chives
Make the dressing: Cover shallot rings with vinegar and season with salt and pepper. Let sit for 5 minutes to lightly pickle the shallots and infuse the vinegar. Add mustard and 3 tablespoons olive oil and, using a fork, whisk to blend. Season with salt and more pepper, if needed.
Bring a small pot of water to a boil. Gently lower in 4 large eggs and boil for 8 minutes. Remove from heat and run cold water over to quickly chill. (You could throw a few ice cubes into the bowl as well.) Once the eggs are properly chilled, peel them and set them aside until you’re ready to assemble the salad.
Meanwhile, cook bacon in a large skillet over medium heat until crispy on both sides, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and let cool. Once cool enough to handle, coarsely chop bacon and set aside.
Drain all but roughly 2 tablespoons bacon grease from the skillet. (Toss the drained grease or reserve for another purpose.) Season chicken with salt and pepper and cook in the same skillet over medium–high heat until well browned on both sides and cooked through, 12 to 15 minutes. Transfer chicken to a large plate or cutting board.
Transfer any drippings (you should have at least 2 tablespoons) from the skillet to the bowl with the vinaigrette and whisk to blend, adding more olive oil if desired.
Once chicken is cool enough to handle, shred it into bite-sized pieces. (Alternatively, chop or slice it into bite-sized pieces.) Slice or chop the hard-boiled eggs.
Arrange lettuce in your largest serving bowl or platter. Drizzle about half the dressing over the lettuce and toss to combine; season with salt and pepper.
Arrange the chicken in the center of the bowl or platter in a straight line. Place the tomatoes on one side and the eggs on the other. Place the avocado next to the eggs, and the blue cheese next to the tomatoes. Sprinkle bacon in the center of the bowl. Spoon remaining dressing over the top and sprinkle with chives.
What makes it a Cobb salad?
The Cobb salad is an American garden salad typically made with chopped salad greens (authentically iceberg lettuce, watercress, endives, and romaine lettuce), tomato, bacon, turkey breast, hard-boiled eggs, avocado, chives and blue cheese.
What are the benefits of eating a Cobb salad?
High amounts of protein-packed chicken, eggs, and quality vegetables make this salad a nice option for lunch. This meal gives you all the Vitamin C, Fiber, and protein needed to enjoy an active day without crashing. Not only do you get rich protein but necessary fats your body can’t go without.
How do you eat Cobb salad?
Eat it with a fork and knife, as well as a white dinner napkin in proximity; or with your fingers (bacon dipped in salad dressing is a very good late night snack). I like mine somewhere in between prim and irreverent, with the ingredients in big hunks and not-too-perfect, Cobb-like rows.
Why are some salads called Cobb salad?
The Cobb salad was born in the wee hours of a Hollywood, California, morning in 1937 at the Brown Derby restaurant. The owner, Bob Cobb, was ruffling through the kitchen’s refrigerator, pulling out various remnants including lettuce, hard-boiled eggs, cheese, tomatoes, chives and avocado.
Are Cobb salads good for weight loss?
How many calories in Cobb salad? One serving of this meal prep salad for weight loss recipe has 413 calories, 7 grams net carbs, and 32.9 grams protein. It’s a great pick if you are looking for under 500 calorie meals.
Why is Cobb salad popular?
Namely, what makes this salad so special is the fact that, aside from tomatoes, salad greens, and other veggies, it also features the likes of avocado, Roquefort cheese, hard-boiled eggs as well as crisp bacon and chicken, be it grilled, roasted, or boiled.
Is Cobb Salad a protein?
100g of Cobb Salad contains 7.8g of protein, which is about the same as 1.3 eggs, 0.3 chicken breasts, or 0.6 cups (151g) of black beans.
How much sugar is in a Cobb salad?
Iceberg and romaine lettuce, grilled chicken breast strips, hardboiled egg, grape tomatoes, cucumber, bacon topping, blue cheese crumbles, carrot with blue cheese vinaigrette dressing. Per 1 Container: 380 calories; 7 g sat fat (35% DV); 870 mg sodium (36% DV); 10 g sugars.
Why is a Cobb salad so high in calories?
Cobb salad: This salad sometimes contains grilled instead of fried chicken, putting you on the proper path, right? Wrong. Let’s talk blue cheese, bacon, whole eggs, avocado and creamy dressing. It all adds up to hundreds of calories and a high amount of saturated fat.
What are the nutrition facts of a Cobb salad?