The ingredients for the now-iconic Cobb salad likely came from a few discarded dishes.
The Cobb salad defies the stereotype that salads aren’t satisfying and tasty. This salad is one of my favorites at restaurants because it satisfies my taste buds in many different ways. After eating this salad, which has tasty toppings, crunchy lettuce, and a sweet-and-tangy vinaigrette.
Once you learn the basic techniques for preparing the salad’s ingredients, you’ll discover that you can prepare a delicious Cobb salad at home. The Cobb salad is very useful for repurposing leftover meats and veggies if you are prepared to be adaptable with the toppings. The dressing and the rest of the dish are surprisingly simple to whip together, so let’s get started.
Just what is a Cobb Salad?
Chopped salads like the Cobb kind are common. The salad is constructed, meaning that each topping is individually put on the lettuce instead of tossed together before serving. Tossed in a red wine vinaigrette, this salad typically features lettuce, chicken, bacon, hard-boiled eggs, tomatoes, avocado, blue cheese, and other savory toppings.
Exactly where did the name “Cobb” come from?
The salad is said to have been created at the Brown Derby restaurant in Los Angeles, California, perhaps in the late 1930s. The business owner, Robert Cobb, was starving while surrounded by food. On a bed of lettuce, he scattered some of this and some of that. The salad was so tasty that he offered some to his buddy Sid Grauman. Hollywood A-listers quickly took a liking to the “Cobb salad” when Grauman made a return visit requesting it.
The Brown Derby added it to their menu and cooked it at your table. Seeing a salad come together in front of your eyes was a big part of the fun. These days, salads typically come premade, with components displayed as strips that you assemble in the bowl. Although this salad looks great, it’s the flavor that truly makes it stand out. It combines smokiness with savory, creaminess, crunchiness, and saltiness.
The Cobb Salad: What’s in It?
The best Cobb salads include several ingredients, all of which have been finely diced. You may use whatever variety of lettuce you choose, but a mix of romaine, butter, Boston, frisee, endive, and watercress gives the salad a taste and textural boost. Make sure the lettuce is chopped into bite-sized pieces.
Chicken, bacon, hard-boiled eggs, tomatoes, avocados, and blue cheese are all staples in the traditional toppings list. The lettuce will wilt if the chicken, bacon, and eggs are served hot. Prepare the toppings ahead of time so they can chill. You may use any way you wish to cook the chicken. We need chicken breasts to retain moisture when cooking, so we usually pan-roast or grill them.
What You Need to Know to Make a Cobb Salad
You’ll want to invest $34 in a big salad dish. We like bowls with broad, sloping sides since they provide more space for you to make an attractive display. They also facilitate the final step of salad preparation, the tossing.
We also suggest investing in an egg cooker ($30) to make hard-boiled eggs for this salad. You may boil seven eggs at once in this appliance, and the results are always consistent and delicious. Hard-boiled eggs may be stored in the refrigerator for up to a week so that any leftovers won’t go to waste.
Lastly, right now may be an excellent opportunity to invest in an avocado cutter ($10). Though a standard knife would work, this tool greatly simplifies making salad pieces that are both uniform in thickness and visually appealing.
Preparing a Cobb Salad
To use as a condiment:
- 1-fourth of a cup of vinegar made from red wine
- There should be 2 tablespoons of salt.
- 1/2 of a lemon juice to a teaspoon
- 1/4 teaspoon of ground cumin 1 chopped tiny clove of garlic
- A pinch and a half of freshly ground pepper
- Only a Teaspoonful of Worcestershire Sauce
- 14 of a teaspoon of sugar
- A mustard seasoning equal to one-fourth teaspoonful of Dijon
- Oil from canola seeds, about a third of a cup
- Olive Oil, About a Quarter Cup
To make the salad:
- The equivalent of six and a half cups of torn romaine lettuce
- shredded 2-and-a-half cups of curly endive
- Watercress, one bunch (around 4 ounces)
- 2 chopped cooked chicken breasts
- 2 seeded and sliced medium-sized tomatoes
- 1 avocado, peeled and diced that is of medium ripeness
- Three big hard-boiled eggs, diced
- Blue or Roquefort cheese, crumbled, 1/2 cup
- To make 6 servings, fry 6 pieces of bacon and crumble.
- Fresh chives, minced, 2 teaspoons
Step 1: Prepare the dressing
Making this vinaigrette couldn’t be simpler. Put everything except the oils in a blender and mix until smooth. Add the canola and olive oils in a continuous stream while the engine runs to form an emulsion. It would help to refrigerate the dressing until you’re ready to use it. Just before using, give it a good shake or whisk.
The dressing can be created in advance (as suggested by the editor). If you wish to have an additional dressing on hand, you can store it in the fridge for up to two weeks, so feel free to double the recipe.
Step 2: Start dicing up some meat
The only time-consuming step in this recipe, this can be completed ahead of time if desired. Separate the salad components and keep them in sealed containers until it’s time to assemble the salad.
Let’s begin with the leafy vegetables: The romaine, endive, and watercress should all be washed and chopped. To prevent the lettuce from withering, you should spin it as dry as possible. Next, cut the chicken, tomatoes, avocado, and eggs into small, bite-sized pieces (about 1/2 to 1 inch in size). No cutting tool is required for cheese and bacon, which easily crumble in your hands.
Step 3: Prepare your outfit and, your composition
This is when things start to get interesting. Put the lettuce in a big dish and toss them together. Make a decorative design with the remaining ingredients atop the lettuce. A line and heaps of each item can be made and placed around the bowl. It won’t matter if you sprinkle the ingredients in any specific order; the salad will still taste wonderful if you’re too lazy to do anything else.
Sprinkle the chives over the salad as a final touch. Season the salad with one cup of dressing at the table and offer the rest as a condiment.
Before serving, add the dressing and avocado to the salad you prepared in advance.
For reference, one serving has 575 calories, 52 grams of fat (8 grams of saturated fat), 147 milligrams of cholesterol, 1171 milligrams of sodium, 10 grams of carbohydrates (3 grams of sugars, 5 grams of fiber), and 20 grams of protein.
A Guide to Making a Delicious and Nutritious Cobb Salad
Most of the components in a traditional Cobb salad are already rather nutritious. Chicken is a low-fat protein source, hard-boiled eggs are a nutrient powerhouse, avocados are rich in heart-healthy fats, and tomatoes are a rich source of the antioxidant lycopene. Cut down on fat and salt by substituting veggies like cucumbers and bell peppers for the cheese and bacon.
Changing a few ingredients makes it possible to make a healthier salad dressing. By excluding the sugar and Worcestershire sauce, you may prepare a dressing that is low in carbs and suitable for the ketogenic diet. If you’re trying to be more true to the Mediterranean diet, you might substitute 100% olive oil instead of canola oil.
For How Long will the Salad Keep?
Don’t dress more salad than you can in one sitting since it will go soggy soon.
Meal Prepare the salad by following the stacking instructions, except for the avocado (it becomes brown when exposed to oxygen). Next, place the covered bowl in the fridge. In this form, a salad can be stored for up to five days if the lettuce is well-dried through spinning. Prepare the avocado and dressing separately and combine them just before serving.