Cobb Salad

Total Time Prep: 40 min.
Yield 6 servings (1-1/4 cups dressing)
Test Kitchen Approved
Cobb salad might have started with a handful of leftovers, but it has become a classic.

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 cups cubed cooked chicken breasts
  • 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

  1. In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream.
  2. 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.
  3. 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.

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 Recipes Test Kitchen
Recipe Creator

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