Cobb Salad

Name: Cobb Salad
Prep time: 40 min
Total time: 40 min
Yield: 6 servings (1-1/4 cups dressing).
Ingredients: 1/4 cup red wine vinegar; 2 teaspoons salt; 1 teaspoon lemon juice; 1 small garlic clove, minced; 3/4 teaspoon coarsely ground pepper; 3/4 teaspoon Worcestershire sauce; 1/4 teaspoon sugar; 1/4 teaspoon ground mustard; 3/4 cup canola oil; 1/4 cup olive oil; SALAD:; 6-1/2 cups torn romaine; 2-1/2 cups torn curly endive; 1 bunch watercress (4 ounces), trimmed, divided; 2 cooked chicken breasts, chopped; 2 medium tomatoes, seeded and chopped; 1 medium ripe avocado, peeled and chopped; 3 hard-boiled large eggs, chopped; 1/2 cup crumbled blue or Roquefort cheese; 6 bacon strips, cooked and crumbled; 2 tablespoons minced fresh chives

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra-special presentation. —Taste of Home Test Kitchen

Ingredients

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Directions

In a blender, combine the first eight ingredients. While processing, gradually add canola and olive oils in a steady stream.
In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

Nutrition Facts

1 serving: 575 calories, 52g fat (8g saturated fat), 147mg cholesterol, 1171mg sodium, 10g carbohydrate (3g sugars, 5g fiber), 20g protein.

Originally published as Cobb Salad in Taste of Home June/July 2012

Reviews

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Average Rating:

mjlouk

Aug 9, 2015

This was great! We really enjoyed it!
cindiak

May 16, 2014

Cobb is my favorite salad. I add extra blue cheese and use blue cheese salad dressing.
ebramkamp

Mar 30, 2014

One of my favorite salads. The dressing is light and tasty. Exactly what the cobb salad dressing should be. I added a bit of green onion to mine but otherwise it was just the same.
joycerm53

Mar 30, 2014

I love Cobb Salad and this is a good one. The dressing is wonderful! I have been making the dressing since it was first published. It tastes great on any salad. A keeper!
RHergenroeder

May 25, 2013

Very pretty salad. I have made it several times. It is very good.
ekprice

Feb 7, 2013

This was the best cobb salad I have ever had. The dressing was amazing everything went together great.
kedenv

Oct 28, 2012

Great dressing and good solid recipe! I served this as a build your own salad, and my kids enjoyed creating their own versions. Wonderful way to get my kids interested in trying to new things, and eating more salad!
aug2295

Jul 15, 2012

This was delicious. I didn't have avocado, so I left it out and subbed in balsamic vinegar for the red wine vinegar.
Bakinfreekster

Jun 24, 2012

OH MY GOSH What a great Salad..my family loved it and I didnt even have the Avacado..wonderful salad..
Luvblueberries

Jun 22, 2012

Since I didn't have a rectangular platter like the one shown, I used an oval platter. It looks so pretty and is a perfect summer meal.