Cobb Salad and Blue Cheese Dressing

This classic salad had an interesting beginning. Robert Cobb was owner of the Hollywood Brown Derby Restaurant in the 1930’s. He had worked long hours at the restaurant one night and realized that he hadn’t eaten all day, so he went to the kitchen and put together a salad from what he could find. Using chicken, bacon, egg, tomato, onion and avocado, he created the salad we know today as the Cobb Salad. He ate it that night with Roquefort Dressing (blue cheese) and liked it so much that he put it on the menu for his customers…and the rest is history.

The recipe for the classic Cobb Salad is found below, along with my recipe for homemade Blue Cheese Dressing. Both are easy to make and have salty, creamy and fresh flavors that work so well together.

Cobb Salad

Makes 2 large salads.

• Mix of Romaine and Leaf Green lettuce, chopped
• 2 hard boiled eggs, chopped
• 1 avocado, peeled and chopped
• 1 tomato, chopped
• 2 chicken breasts, baked and chopped
• 1 small onion, chopped (or chopped chives)
• 1/2 pound hickory smoked bacon, chopped cooked and drained

How to make Cobb Salad and Blue Cheese Dressing?

• Butterfly the chicken breasts and place them in a baking dish. Pour on a small amount of olive oil and sprinkle with salt and black pepper. Bake at 350 degrees for 35 minutes. Cut the chicken into chunks.
• While the chicken is baking, put the eggs in a saucepan and cover them with water. Heat the pan until the water boils rapidly.

• Put a lid on the pan and turn the heat off. Allow the pan to sit on the hot stove for 8-10 minutes. This will make a perfectly hard-boiled egg. Remove the pan from the stove and run cold water over the eggs. Allow to cool completely. Peel and chop the eggs.
• In a large skillet, brown the chopped bacon. Cook until golden brown. Drain fat and place bacon on a paper towel to drain.
• Wash and chop the lettuce and place it on two plates, as this recipe makes two large salads.

How to remove the seed from an avocado?

• Before you chop the avocado, you need to remove the skin. Cut it in half from top to bottom and twist it to remove one half. While holding the avocado with a dish towel, carefully chop your knife into the seed and rotate it to loosen it. Remove the seed.
• Now use a spoon to remove the avocado flesh from the tough outer skin. Chop it into chunks.

• Assemble your salad by making rows of toppings across the lettuce. I omitted the onion and sprinkled chopped chives on top of each salad.

This looks pretty and allows the person who eats it to mix it as they go. Serve it with Blue Cheese Dressing.

How to make Blue Cheese Dressing?

Makes 2 /12 cups of dressing.

• 1 cup real mayonnaise
• 1 cup sour cream
• 1/3 cup milk
• 1 tablespoon white vinegar
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon black pepper
• 4 ounces blue cheese, crumbled

• Mix all ingredients, except the blue cheese, with a whisk. Add the blue cheese and stir until blended. This dressing is best if made the day before and refrigerated overnight.

• Serve some dressing in a small bowl with the salad and pour the rest into a jar with a resealable lid. Store the dressing in the refrigerator for up to 2 months.

The recipe makes about 2 1/2 cups of dressing…rich and thick and delicious!

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Cobb Salad and Blue Cheese Dressing

Use chopped chicken, crispy bacon, egg, tomato, onion and avocado to create a classic Cobb Salad and top it with homemade Blue Cheese Dressing.

Servings: 2 salads

Prep Time: 25 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr

Ingredients 

• 2 cups Romaine, or mixed greens, chopped
• 2 large eggs, hard boiled, chopped
• 1 avocado, seed removed and chopped
• 1 tomato, chopped
• 1 large chicken breast, baked and chopped
• 1 small onion, chopped (or chopped chives)
• 1/2 pound bacon, hickory smoked, cooked and crumbled

Blue Cheese Dressing:

• 1 cup mayonnaise
• 1 cup sour cream
• 1/3 cup milk
• 1 tablespoon white vinegar
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon black pepper
• 4 ounces blue cheese, crumbled

Instructions 

• For the dressing, mix all ingredients, except the blue cheese, with a whisk. Add the blue cheese and stir until blended. This dressing is best if made the day before and refrigerated overnight. Dressing recipe makes 2 1/2 cups.
  
• For the salad, butterfly the chicken breast and place it in a baking dish. Pour on a small amount of olive oil and sprinkle with salt and black pepper. Bake at 350 degrees for 35 minutes. Cut the chicken into chunks.
• While the chicken is baking, put the eggs in a saucepan and cover them with water. Heat the pan until the water boils rapidly.
• Put a lid on the pan and turn the heat off. Allow the pan to sit on the hot stove for 8-10 minutes. This will make a perfectly hard-boiled egg. Remove the pan from the stove and run cold water over the eggs. Allow to cool completely. Peel and chop the eggs.
• In a large skillet, cook the bacon until browned and crispy. Drain bacon grease and place bacon on a paper towel to drain.
• Wash and chop the lettuce and divide it between two plates. Divide remaining ingredients between two plates and arrange in rows as shown, if desired. Top with two tablespoons of prepared dressing. This recipe makes two large salads.
  

Notes

How to cut an avocado?

• Cut it in half from top to bottom and twist it to remove one half. While holding the avocado with a dish towel, carefully chop your knife into the seed and rotate it to loosen it. Remove the seed.
• Now use a spoon to remove the avocado flesh from the tough outer skin. Chop it into chunks.

Nutrition

Calories: 867kcalCarbohydrates: 18gProtein: 48gFat: 68gSaturated Fat: 19gPolyunsaturated Fat: 11gMonounsaturated Fat: 32gTrans Fat: 0.2gCholesterol: 333mgSodium: 968mgPotassium: 1512mgFiber: 9gSugar: 5gVitamin A: 5099IUVitamin C: 24mgCalcium: 81mgIron: 3mg