Cobb salad with ingredients displayed in sections

The Cobb salad is a classic American dish that has been around since the 1930s. It was created by Robert Cobb, the owner of the Brown Derby restaurant in Hollywood. A midnight hankering to serve something delicious to friends inspiredhim to throw a bunch of leftover ingredients together and the traditional Cobb Salad was born.

The salad became famous for being a favourite of celebrities and movie stars, who would often visit the restaurant. Today, the Cobb salad is still a wildly popular dish. 

Cobb salad in serving bowl

When you are visiting Los Angeles be sure to try the renowned version at the Polo Lounge, called the McCarthy Salad. Their rendition, which has remained a house specialty since the 1940’s, was a unique request of ingredients by legendary polo star Neil McCarthy. To this day, they still sell over 600 salads per week. On the opposite coast, Michael’s also serves a delectable cobb salad that is a top choice for power lunches in New York City.

A traditional Cobb salad is made with lettuce, chicken, bacon, eggs, avocado, tomato, and crumbled blue cheese. Preparing the salad is simple. The ingredients are chopped into small pieces and presented on a plate or bowl in individual sections with the dressing served on the side. There are many interpretations of the original, so have fun with it and make your own signature dish.


Original Cobb salad

  • 1 1/2 heads iceberg lettuce
  • 16 grape tomatoes
  • 4 large hard-boiled eggs
  • 1 medium-sized avocado
  • 2 seasoned and cooked chicken breasts
  • 6 crispy bacon strips
  • 85g crumbled blue cheese

Original Cobb salad dressing

  • ⅓ cup red wine vinegar
  • ⅓ cup olive oil
  • ⅔ cup salad oil
  • ¼ cup water
  • Juice of ½ lemon
  • 1 clove garlic
  • 1 ½ tbsp dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp sugar
  • salt and pepper to taste


  1. 1
    Remove outer lettuce leaves and core, rinse and dry. Cut lettuce into bite size pieces and place into a serving bowl or two salad bowls.
  2. 2
    Rinse tomatoes, dry and slice in half. Place the tomatoes on top of the lettuce in one section or side of the bowl.
  3. 3
    Slice the hard boiled eggs and place them in a line next to the tomatoes.
  4. 4
    Slice the avocado and place the slices in a line next to the tomatoes.
  5. 5
    Slice the chicken and place in a line next to the avocado.
  6. 6
    Dice the bacon and place in a line next to the chicken.
  7. 7
    Add the crumbled blue cheese in a line next to the bacon.
  8. 8
    Mix dressing ingredients in a blender until fully combined. Store in the refrigerator.
  9. 9
    Serve the salad with the red wine vinaigrette on the side.

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Jenifer Byington

Author - Jenifer Byington

Jenifer is a native Angeleno and empty nester who moved from Los Angeles to Ericeira, Portugal with her surfer husband, Guy. Whether it’s exploring the Pyramids of Giza, flying over the Great Blue Hole in Belize, hiking to the tallest peak in Madeira, or ballooning over Cappadocia, they love helping people find their next adventure.

Last Updated 3 November 2022

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