Various stories exist recounting how the salad was invented. One says that it came about in the 1937 at the Hollywood Brown Derby restaurant, where it became a signature dish.” One night in 1937, Bob Cobb, then owner of The Brown Derby, prowled hungrily in his restaurant’s kitchen for a snack. Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He started chopping. Added some crisp bacon — swiped from a busy chef.
“The Cobb salad was born. It was so good, Sid Grauman (Grauman’s Chinese Theatre), who was with Cobb that midnight, asked the next day for a ‘Cobb Salad.’ It was so good that it was put on the menu.
- 6 slices bacon
- 3 eggs
- 1 head iceberg lettuce (shredded)
- 3 cups (chopped, cooked chicken meat)
- 2 tomatoes (seeded and chopped)
- 3/4 cup blue cheese
- 1 avocado
- 3 green onions
- Ranch Dressing
Method of Preparation
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Preheat oven to 400 degrees. Lay bacon on a sheet pan and cook until crispy. Let cool and chop.
- Divide shredded lettuce among individual plates.
- Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
- Drizzle with your favorite dressing. Enjoy!