BASIC COBB SALAD

Basic Cobb Salad image

The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden age as Mann's Chinese Theater or Schwab's drugstore. It was a meeting place and hangout for such stars as Cecil B. DeMille, the Barrymores, and Rudolph Valentino, as well as many Hollywood hopefuls. According to legend, the Brown Derby made a lasting contribution to American cuisine when its manager, Bob Cobb, fixed a late-night meal from leftovers he found in the kitchen, including chicken, bacon, avocado, tomatoes, and hard-boiled eggs. He placed them on a bed of lettuce, drizzled them with dressing, and single-handedly invented the Cobb salad. Like the Caesar salad, the basic Cobb has inspired countless variations, including this delicious version.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 18

Previous Next

Ingredients

3/4 pound thick-sliced bacon, cut into 2-inch pieces
1/4 teaspoon dry mustard powder
1 teaspoon Worcestershire sauce
1 medium garlic clove, finely chopped
2 tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 small head romaine, (about 5 cups), washed, spun dry, and torn into bite-size pieces
1 medium bunch watercress, leaves and 1-inch stem, washed and spun dry
1 pound roasted turkey breast, sliced 1/4 inch thick
1/4 pound Maytag blue cheese, roughly crumbled
2 large hard-boiled eggs, thinly sliced
1 medium tomato, cut into 1/4-inch wedges
8 ounces cherry tomatoes, sliced
1 medium Hass avocado, peeled and cut into 1/4-inch wedges
1/2 teaspoon finely chopped tarragon
1/2 teaspoon finely chopped chervil
1 teaspoon finely chopped parsley

Steps:

In a large skillet, cook bacon over medium heat until crisp, about 15 minutes. With a slotted spoon, transfer to paper towels to drain.
In a small bowl, whisk together mustard, Worcestershire sauce, garlic, and vinegar. In a slow, steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.
Arrange romaine and watercress on a large serving platter. Arrange turkey, blue cheese, eggs, tomatoes, avocado, and bacon in sections on top of the greens. Sprinkle with chopped herbs. Pour dressing over salad. Serve immediately.

*** Explore more Basic Cobb Salad Recipes »

Comment
Leave a comment

M E

[email protected]

This salad is a great way to get your daily dose of fruits and vegetables. It's also very filling and satisfying.

Katelyn Omally

[email protected]

I've made this salad several times and it's always delicious. It's a great way to use up leftover chicken or bacon.

Mugume Ronald

[email protected]

This salad is always a hit at potlucks. I love the combination of flavors and textures.

Peace Studio Hashmi

[email protected]

Great recipe! I made this for my family and they loved it. The dressing was especially good.

Jam Hassan

[email protected]

This salad was easy to make and very tasty. I used a store-bought dressing to save time, but it was still delicious. I'll definitely be making this again.

Emmnauel Baraka

[email protected]

I love how versatile this salad is. I've made it with different types of greens, cheeses, and proteins, and it's always delicious. It's a great way to use up leftovers, too.

Darlene Morsette

[email protected]

This was my first time making a Cobb salad and it turned out great! The dressing was creamy and tangy, and the bacon added a nice smoky flavor. I'll definitely be making this again.

Elizabeth A.

[email protected]

I've made this salad several times now and it's always a crowd-pleaser. The ingredients are easy to find and the dressing is simple to make. It's a great salad for a light lunch or dinner.

Francisco Jr Valencia

[email protected]

This Cobb salad was a hit at my last potluck! Everyone loved the combination of flavors and textures. The dressing was especially delicious, with the perfect balance of tanginess and sweetness.

Name

Message