Easy Cobb Salad Recipe
Cobb salad is one of my favorite salad recipes, well that and Caesar salad. It is not the quickest salad to make because there is cooking and chopping involved, but the recipe is well worth making because it is so good! I love this easy Cobb salad recipe and make it a lot.
Cobb salad is also a low-carb salad recipe. The distinctive look of Cobb salad is really appetizing because the ingredients are arranged in rows. Traditionally, a red wine vinegar dressing is served with Cobb salad, but I like to offer a creamy dressing on the side too, in case anyone wants some of that instead.
It is easy to remember the ingredients in this easy Cobb salad recipe if you remember EAT COBB because each letter stands for an ingredient – Egg Avocado Tomato Chicken Olives Bacon Blue Cheese. The black olives are optional and you might find a few on your plate if you order this in a restaurant. I don’t usually use them though.
Easy Cobb Salad Recipe History
It is thought this salad was created at the Hollywood Brown Derby in the 1930s and it was named after Robert Howard Cobb, the owner.
Another source says Robert Kreis, who was the executive chef there, created it in 1929, the year the restaurant opened. There might be other stories too.
Whichever is true, there is no doubt this is a wonderful-tasting salad with a perfectly balanced flavor. You have crunchy and soft, sweet and salty, creamy and sharp.
When I made it I forgot the chives (oops) as you can see on the pictures, and next time I would include them. I like too cook the bacon first, then the chicken in the bacon grease. I also cook the eggs ahead, then keep those ingredients in the refrigerator and just assemble the easy Cobb salad recipe later on.
- ½ chopped bunch watercress
- ½ shredded head iceberg lettuce
- ½ chopped head romaine lettuce
- 1 cubed, cooked chicken breast
- 3 hard-boiled eggs, yolks and whites chopped separately
- 4 oz (115g) crumbled Roquefort or other blue cheese
- 6 chopped cooked bacon strips
- 1 cubed avocado
- 2 chopped fresh tomatoes
- Salt and black pepper, to taste
- 2 tablespoons minced chives
- ¼ cup (4 tablespoons) extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ½ garlic clove
- Pinch each of salt and black pepper
- Put the dressing ingredients in a blender and puree to make a smooth dressing.
- Arrange the salad leaves on chilled plates.
- Top with the bacon, blue cheese, avocado, chicken, egg white, egg yolk, tomato in rows.
- Drizzle with some of the dressing and serve the rest on the side.
- Sprinkle the chives on top.
If you want to use ranch dressing instead of the oil and vinegar dressing, go ahead.