When you do not have this formula close at hand, remember: Egg, Avocado, Tomato, Chicken, green Onion, Bacon, and Blue cheese spells “eat Cobb.” The original recipe from Hollywood’s swanky Brown Derby restaurant calls for a mix of mild, bitter, and peppery greens, but you can use a whole head of romaine or Bibb lettuce instead if desired.

John Becker and Megan Scott

Gallery

Credit: Heidi's Bridge

Recipe Summary

Yield:
4 to 6 servings
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Ingredients

Vinaigrette
Salad

Directions

Instructions Checklist
  • Prepare Vinaigrette: Combine first 6 ingredients in a medium bowl. Whisk until blended. Add olive oil gradually, whisking constantly after each addition. If made in advance, cover and refrigerate. Shake well before using.

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  • Prepare Cobb Salad: Wash, dry, and place watercress, romaine, and radicchio in a large bowl.

  • Toss with enough dressing to lightly coat the leaves and transfer to a platter or individual plates. Arrange avocado, diced cooked chicken, crumbled bacon, hard boiled eggs, tomatoes, green onions, and blue cheese in rows on top of the greens.

  • Lightly drizzle vinaigrette over the salad(s) and serve.

Source

Excerpted from Joy of Cooking by John Becker and Megan Scott. Copyright © 2019. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.  

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