The iconic Cobb Salad was invented in 1937 at the Brown Derby restaurant in Hollywood, California, by Bob Cobb. The ingredients for Cobb Salad vary from recipe to recipe but they typically start with some sort of leafy green like Romaine lettuce. The greens are adorned with ingredients like hard-boiled eggs, cheese, tomatoes, chives, avocado, onion, and bacon. Once tossed together these simple ingredients become a sensational salad that has truly become a California legend! This recipe for Cobb Salad pairs perfectly with California Pinot Noir or Sauvignon Blanc.
For the salad:
- 6 cups chopped Romaine lettuce
- 2 chicken breasts, grilled and chopped
- 8-10 slices cooked thick-cut bacon, chopped
- 4 hard boiled eggs, sliced lengthwise
- 1cup cherry tomatoes, halved
- 1 large shallot, thinly sliced
- 2 avocados, cubed
- 6 oz crumbled blue cheese
- 2 tablespoons chopped chives, for garnish
- Kosher salt and fresh ground black pepper, to taste
For the Dressing*:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, grated
- 2 teaspoons honey
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- Salt & Pepper, to taste
*This can be made 1 day in advance.
Place the lettuce on a large platter. Arrange the chicken, bacon, hard-boiled eggs, tomatoes, avocado slices, red onion, and crumbled cheese in precise lines on top of the lettuce. Garnish with chives and season with salt and pepper, to taste.
In a small bowl whisk together the olive oil, vinegar, garlic, honey, mustard, shallot, salt, and pepper. Drizzle the dressing over the salad and serve immediately.