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Gail Monaghan's Cobb Salad

Cobb Salad Gail Monaghan
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A tasty salad with a delicious homemade dressing!
skill level
Easy
time
1-30min
servings
8
cost
$
Contributed by : Gail Monaghan
Created by Bob Cobb, owner of the famous Brown Derby restaurant in Hollywood, the Cobb salad became one of the restaurant's most popular dishes in the 1940s. Now you can make this famous salad and delicious dressing yourself right at home!
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things you'll need.
ingredients
  • 1 head iceberg lettuce
  • 1 bunch watercress
  • 1 head frisee
  • 1 head romaine lettuce
  • 2 pints cherry tomatoes (quartered vertically)
  • 2 whole chicken breasts (4 half breasts) poached or roasted/skinned/cut into 1/2-inch dice
  • 12 strips best-quality smoky bacon (cooked until crisp/blotted on paper towels/crumbled)
  • 6 hard-boiled eggs (chopped)
  • 1 cup Roquefort or other crumbly blue cheese cut into small dice or coarsely grated
  • 2 Haas avocados cut into 1/2-inch dice (at the last minute so they don't discolor)
  • 1/4 cup finely minced chives
  • 1 cup Brown Derby's Old-Fashioned French Dressing (recipe follows)
  • Sea salt and freshly ground black pepper to taste
  • BROWN DERBY'S OLD-FASHIONED FRENCH DRESSING (makes 2 cups):
  • 1/2 cup red wine vinegar
  • 1/4 teaspoon sugar
  • Juice of 1/2 lemon
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspon freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 teapsoon English or Dijon mustard
  • 1 small clove garlic (peeled and finely minced)
  • 1 1/3 cups French (or other light) extra virgin olive oil
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1 head iceberg lettuce
    1 bunch watercress
    1 head frisee
    1 head romaine lettuce
    instructions Julienne or finely chop the iceberg lettuce, watercress, frisee, and romaine, and place in a large salad bowl.
  • step 2
    ingredients 2 pints cherry tomatoes (quartered vertically)
    2 whole chicken breasts (4 half breasts) poached or roasted/skinned/cut into 1/2-inch dice
    12 strips best-quality smoky bacon (cooked until crisp/blotted on paper towels/crumbled)
    6 hard-boiled eggs (chopped)
    1 cup Roquefort or other crumbly blue cheese cut into small dice or coarsely grated
    2 Haas avocados cut into 1/2-inch dice (at the last minute so they don't discolor)
    instructions Arrange the tomatoes, chicken, bacon, eggs, cheese, and avocados in 1 or 2 mounds, each attractively spaced, on top of the greens.
  • step 3
    ingredients 1/4 cup finely minced chives
    instructions Sprinkle the chives over all.
  • step 4
    ingredients 1 cup Brown Derby's Old-Fashioned French Dressing (recipe follows)
    Sea salt and freshly ground black pepper to taste
    instructions When ready to eat, present the salad at the table, and toss with enough dressing to moisten and flavor. Season with salt and pepper if needed.
  • step 5
    ingredients 1/2 cup red wine vinegar
    1/4 teaspoon sugar
    Juice of 1/2 lemon
    1 1/2 teaspoon sea salt
    1/2 teaspon freshly ground black pepper
    1 teaspoon Worcestershire sauce
    1/2 teapsoon English or Dijon mustard
    1 small clove garlic (peeled and finely minced)
    instructions FOR DRESSING: Shake all ingredients except for the oil together in a large jar.
  • step 6
    ingredients 1 1/3 cups French (or other light) extra virgin olive oil
    instructions Add the oil and shake again. Set aside for at least an hour before using to allow the flavors to marry. Extra dressing can be stored in the refrigerator for at least 2 weeks.
  • print recipe 
 

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