Classic Cobb Salad Recipe with Homemade Dressing and Tips

Last Updated May 21st, 2023 at 11:55 pm by Lisa

The original Cobb Salad rose to fame in Los Angeles at the Brown Derby restaurant. Served with a tangy red wine vinaigrette (French-style) dressing, it features chopped tomatoes, cubed chicken, crumbled bacon, diced avocado, chopped hard-boiled eggs, and a generous sprinkle of Roquefort cheese.

You can recreate this classic Hollywood salad at home exactly as it was served during the golden age of California cuisine.

How To Make Cobb Salad

Cobb Salad Dressing (Red Wine Vinaigrette)

The Brown Derby dressing is a vinaigrette in the old French tradition—bright, slightly sharp, and emulsified with mustard. Here are the ingredients:

• ¼ cup water
• ¼ cup red wine vinegar
• ¼ teaspoon sugar
• 1 ½ teaspoon fresh lemon juice
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon Worcestershire sauce
• ¾ teaspoon dry English mustard
• ½ clove garlic, minced
• ¼ cup olive oil
• ¾ cup vegetable oil

Cobb Salad Ingredients

• ½ head iceberg lettuce
• ½ bunch watercress
• 1 small bunch curly endive
• ½ head Romaine lettuce
• 2 tablespoons fresh chives, minced
• 2 medium ripe tomatoes, diced (or cherry tomatoes)
• 1 boneless chicken breast, cooked and diced, skinless
• 6 strips bacon, cooked and diced
• 1 avocado, diced
• 3 large hard-boiled eggs, diced
• ½ cup Roquefort cheese, crumbled

Make The Salad Components

Start by selecting a large platter or shallow bowl for assembly. You can also portion the salad into individual bowls if preferred.

1. Mix the French Dressing: Whisk together water, red wine vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, dry mustard, garlic, olive oil, and vegetable oil. Chill the dressing—it makes about 1½ cups. Shake or whisk before serving.
2. Roast or cook the chicken: Roast split or whole chicken breasts at 400°F for 30–35 minutes until 165°F internal temperature, or poach/grill as you like. Let cool, remove skin and bones if needed, then dice the meat into cubes.
3. Prepare hard-boiled eggs: Steam or boil until firm, cool in an ice bath, peel, and roughly chop.
4. Cook the bacon: Fry until crisp, drain on paper towels, then chop into small pieces. Alternatively, use precooked bacon warmed in the microwave.
5. Prep the vegetables: Mince chives, core and seed the tomatoes if desired, and dice. Chop the lettuces and watercress. Dice the avocado last to prevent browning—hold the half while cutting if helpful.

For perfectly peeled eggs, steaming for 12 minutes then an ice bath works very well and makes peeling easy.

Assemble The Cobb Salad

1. Combine the chopped iceberg, Romaine, endive, and watercress and spread them across the bottom of your serving dish. Sprinkle minced chives over the greens.
2. Arrange the toppings in neat, side-by-side rows across the salad: diced tomatoes, cubed chicken, crumbled bacon, diced avocado, and chopped eggs.
3. Scatter crumbled Roquefort cheese and a final sprinkle of chives over the top.
4. Serve with the dressing on the side and pour just before serving.

Special French Dressing

The vinaigrette will naturally separate in storage—just shake or whisk before serving. A proper French-style vinaigrette balances oil and acid and uses mustard to help emulsify the mixture. Whisking by hand, shaking in a jar, or using a cruet are all effective ways to blend the dressing.

Authentic Cobb Salad Tips

• Classic Cobb uses four greens: iceberg, watercress, endive, and Romaine.
• Prepare and chill all components—eggs, chicken, and tomatoes—before assembly for the best texture and temperature.
• Cook bacon shortly before serving to keep it crisp, or store crumbled bacon airtight in the fridge until use.
• Dice the avocado last to keep it looking fresh and appealing.
• If watercress is unavailable, substitute arugula or frisée (chicory) for a similar peppery note.
• Chicken can be poached, roasted, grilled, or replaced with rotisserie or cooked turkey breast if desired.
• Always whisk or shake the dressing before pouring; slight separation is normal.

The Brown Derby Cobb Salad is an enduring part of California food history. The original recipe was published in the LA Times and became a family favorite for summer meals and poolside lunches. Its combination of textures, bold flavors, and bright dressing continues to delight.

Brown Derby Cobb Salad History FAQ

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