Classic Cobb Salad

Written by
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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John Mitzewich
Updated 10/16/20
Classic Cobb Salad

The Spruce / Nyssa Tanner
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
913 Calories
66g Fat
31g Carbs
53g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 913
% Daily Value*
Total Fat 66g 85%
Saturated Fat 17g 86%
Cholesterol 286mg 95%
Sodium 597mg 26%
Total Carbohydrate 31g 11%
Dietary Fiber 13g 45%
Protein 53g
Calcium 328mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Learn to make a traditional cobb salad that's chock-full of crispy bacon, seasoned chicken, mounds of blue cheese, avocado, and hard-boiled egg. This is a "composed" salad, meaning the ingredients are arranged on the salad as opposed to all the components being tossed together. Originally it was a way for the restaurant to use up leftovers, but it soon became the Brown Derby's most famous dish.

Ingredients

  • 8 slices bacon
  • 3 hard-boiled eggs (peeled and chopped)
  • 1 head romaine lettuce (torn into bite-size pieces)
  • 4 cups cooked chicken (diced)
  • 2 ripe avocados (peeled, pitted, and diced)
  • 2 ripe medium tomatoes (chopped)
  • 4 ounces Roquefort cheese (crumbled)
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic (crushed)
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/3 cup olive oil

Steps to Make It

  1. Gather the ingredients.

    Classic Cobb Salad ingredients

    The Spruce / Nyssa Tanner

  2. Fry the bacon until crisp, drain on paper towels, and when cool enough to handle, crumble and set aside.

    bacon pieces in a bowl

    The Spruce / Nyssa Tanner

  3. Arrange a bed of lettuce on the serving plates. Arrange the eggs, bacon, chicken, avocados, tomatoes, and Roquefort cheese in straight rows on top of the lettuce, covering the surface completely.

    lettuce, chicken, tomatoes and bacon on a plate

    The Spruce / Nyssa Tanner

  4. In a bowl, whisk together the mustard, vinegar, Worcestershire sauce, garlic, salt, and pepper. Slowly drizzle in the olive oil continually whisking to form the dressing.

    olive oil, mustard, vinegar, Worcestershire sauce, garlic, salt, and pepper in a bowl

    The Spruce / Nyssa Tanner

  5. Drizzle the dressing evenly over the salad, and serve immediately.

    Classic Cobb Salad on a large plate

    The Spruce / Nyssa Tanner