Cobb Salad

Rows of chicken, bacon, egg, avocado, tomato and blue cheese over crisp greens, with a sharp red wine vinaigrette.

Prep

25 min

Cook

15 min

Total

40 min

Yield

4 servings

Ingredients

For the vinaigrette:
¼ cup red wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 clove garlic, grated
½ tsp granulated sugar
½ tsp kosher salt
¼ tsp black pepper
⅔ cup extra-virgin olive oil
For the salad:
6 slices bacon
3 large eggs
1 head romaine, chopped
2 cups watercress or baby arugula
2 cups cooked chicken breast, diced
2 ripe avocados, diced
2 medium tomatoes, seeded and diced
¾ cup crumbled blue cheese (Roquefort)
2 tbsp minced chives

Method

Shake the vinaigrette ingredients in a jar until creamy.
Cook the bacon until crisp, drain on paper towels and crumble.
Lower the eggs into boiling water and cook 11 minutes. Move to ice water, then peel and chop.
Spread the romaine and watercress on a large platter.
Arrange the chicken, bacon, egg, avocado, tomato and blue cheese in neat rows across the greens. Sprinkle with chives.
Bring to the table, drizzle with vinaigrette and toss just before serving.

Kitchen note

Dice the avocado last and toss it in a little of the dressing so it stays green.

Where it comes from

Named for Robert Cobb, owner of Hollywood’s Brown Derby restaurant, who is said to have made it from leftovers in the 1930s.