Origin and Appeal of the Cobb Salad
The Cobb salad is a classic American dish that embodies "the spirit of American ingenuity," according to the US Institute for Culinary Education. Its creation myth involves a restaurateur at Hollywood's Brown Derby throwing it together for a late-night snack. This salad is perfect game-day food: satisfying, flavour-packed, and easy to eat while watching the game.
Ingredients and Preparation Time
Prep time is 30 minutes, cook time is 30 minutes, serving 4 (easily scaled). Ingredients include 2 skinless chicken breasts, salt and black pepper, 2 eggs, 4 rashers streaky bacon, 2 heads cos lettuce, 100g watercress, 2 heads chicory, 12 cherry tomatoes, 100g blue cheese (ideally Roquefort), 1 ripe avocado, and 1 small bunch chives. For the dressing: ½-1 tsp sugar or honey (optional), 3 tbsp red-wine vinegar, 1 tbsp Dijon mustard, 1 small garlic clove, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, and 80ml light olive oil or other neutral oil.
Traditional and Alternative Ingredients
Classically, Cobb salad contains meat and dairy. However, you can substitute grilled tofu (smoked would be good), seitan, slices of grilled vegetables (courgettes, aubergine, sweet potato), artichoke hearts, toasted walnuts, or drained chickpeas or beans. Avoid grilled halloumi due to the blue cheese element, but to each their own.
Cooking the Chicken
Poach the chicken breasts from cold in lightly salted water for 10-15 minutes until cooked through. Alternatively, fry them in the bacon pan (see step 5). If frying, place breasts between baking paper and use a meat mallet to flatten to even thickness. Sprinkle lightly with salt on both sides and leave for 30 minutes before cooking.
Boiling the Eggs
Put eggs in a small saucepan, cover with 3cm water. Bring to boil over high heat, then cover, remove from heat, and let sit for 10 minutes (7 minutes for softer boil). Meanwhile, fill a large bowl with cold water. When eggs are done, transfer them to the cold water to cool.
Making the Dressing
Dissolve sugar or honey (if using) in vinegar, add a pinch of salt, then stir into mustard. Peel and crush garlic, stir in, then add lemon juice and Worcestershire sauce. Whisk in oil. Taste and adjust seasoning as needed.
Frying the Bacon and Chicken
Fry bacon until crisp in a griddle or frying pan, then set aside. Use the bacon fat to cook the chicken breasts (if not poached) for 10-15 minutes, turning once, until just done. Check by cutting through one breast; you'll slice them later anyway. Remove from heat and let rest.
Preparing the Leaves
The original recipe from The Brown Derby Cookbook calls for four different leaves. Feel free to simplify or substitute watercress for rocket or chicory for shredded cabbage. Wash and dry leaves well, then finely slice or chop.
Prepping Tomatoes, Cheese, and Chives
Cut cherry tomatoes in half (or dice other flavorful tomatoes). Crumble blue cheese (Roquefort is classic, but Stilton or any crumbly blue cheese works; substitute feta, goat's cheese, or other cheese if preferred). Roughly chop chives.
Peeling and Chopping Eggs
Peel eggs by rolling against a hard surface to crack shells, then peeling in a bowl of cold water. Dice egg whites and crumble yolks (or cut soft-boiled eggs in half). Crumble bacon and slice chicken. All this can be done up to a day ahead and refrigerated.
Assembling the Salad
When ready to serve, peel and dice avocado. Toss salad leaves and chives with enough dressing to coat, then arrange on a platter or divide among bowls. Top with lines of tomato, chicken, bacon, cheese, and avocado. Season tomato and avocado lightly. Serve with extra dressing on the side.
