Cobb Salad Recipe
The Cobb Salad was created in the 1930s at the famous Brown Derby restaurant in Hollywood, California. The salad is named after the restaurant's owner, Robert Howard Cobb, who is said to have thrown together a mix of ingredients late one night to satisfy his hunger.
Equipment
- Cutting board
- Sharp knife
- Large salad bowl
- Frying pan (for bacon)
- Pot (for boiling eggs)
- Tongs or salad servers
Ingredients
- Romaine lettuce - 4 cups, chopped
- Cooked chicken breast - 2 cups, diced
- Crispy bacon - 4 slices, crumbled
- Hard-boiled eggs - 2, chopped
- Avocado - 1, diced
- Cherry tomatoes - 1 cup, halved
- Blue cheese - ½ cup, crumbled
- Red onion - ¼ cup, thinly sliced
- Ranch or blue cheese dressing - ½ cup
- Salt and pepper - to taste
Instructions
- Begin by cooking the bacon in a frying pan over medium heat until crispy. Once done, remove the bacon and let it cool on a paper towel to absorb excess grease. Crumble the bacon once cooled.
- While the bacon is cooking, boil the eggs in a pot of water for about 10 minutes. After boiling, place the eggs in an ice bath to cool, then peel and chop them.
- If the chicken breast is not pre-cooked, grill or bake it until fully cooked, then dice it into bite-sized pieces.
- Dice the avocado, halve the cherry tomatoes, slice the red onion, and chop the romaine lettuce.
- Assemble the salad:In a large salad bowl, start with a base of chopped romaine lettuce.
- Arrange the diced chicken, crumbled bacon, chopped eggs, avocado, cherry tomatoes, and red onion on top of the lettuce in rows, creating a visually appealing presentation.
- Sprinkle the crumbled blue cheese over the top.
- Dress the salad:Drizzle your choice of dressing—ranch or blue cheese—over the salad.
- Season with salt and pepper to taste.
- Gently toss the salad to combine the ingredients or serve it as is for a more striking presentation.
- Serve and enjoy:Serve the Cobb Salad immediately, either as a main course or a side dish.