Chopped Cobb Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Chopped Cobb Salad

There are various stories of how the Cobb Salad was invented. The most popular story is that it came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant’s owner, Robert Howard Cobb. Legend has it that Mr. Cobb had not eaten until near midnight, and so he mixed together leftovers found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.

The best way to serve this hearty salad is on a large luncheon plate, so that all of the ingredients can be seen. Serve any extra vinaigrette on the side.


For the Vinaigrette:

2 Tablespoons Red-Wine Vinegar

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Sugar

Pinch of Dry Mustard

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

½ Teaspoon Finely Minced Garlic

¼ Cup Extra Virgin Olive Oil

For the Salad:

1 Head Diced Romaine Lettuce

3 Ripe Diced Plum Tomatoes

6 Diced Radishes

3 Diced Scallions

¼ Pound Diced Baked Ham

1 Cooked Diced Skinless/Boneless Chicken Breast

2 Diced Hard Boiled Eggs

4 Tablespoons Snipped Chives

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

12 Slices Cooked & Crumbled Bacon

1 Ripe Avocado Peeled, Pitted and Diced

4 Ounces Crumbled Roquefort Cheese

In a bowl, whisk together all of the vinaigrette ingredients except the olive oil. Whisking constantly, drizzle in the oil; continue whisking until the dressing is slightly thickened. Set aside.

For the salad, arrange the lettuce, tomatoes, radishes, scallions, ham, chicken, eggs, 2 tablespoons of the chives, salt and pepper in a large bowl. Just before serving, toss the salad with the reserved vinaigrette. Arrange the salad in a decorative serving bowl. Garnish with the avocado, bacon and Roquefort cheese. Sprinkle evenly with the remaining 2 tablespoons of chives. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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