Original Cobb Salad-Brown Derby

Original Cobb Salad-Brown Derby

Ready in 45 minutes
5 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Original Cobb Salad-Brown Derby"

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The Cobb Salad was created at the Brown Derby in Hollywood. Here's the official story ... or legend, if you will ... as recorded by the Brown Derby itself:

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.

Cobb's midnight invention became an overnight sensation with Derby customers, people like movie mogul Jack Warner, who regularly dispatched his chauffeur to pick up a carton of the mouth-watering salad.

"Hit the spot perfectly. One of the things I love about Cobb Salads is they can be as filling or as light as you'd like, based on what you include. I decided not to use Cobb Salad dressing, but rather made my own, with champagne vinegar, a little dijon mustard, olive oil and a dash of sugar."

- stevemur

Ingredients

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1/2 head lettuce; about 4 cups
1 bunch watercress
1 small bunch chicory; about 2 1/2 cups
1/2 head romaine; about 2 1/2 cups
2 medium tomatoes; peeled
6 strips bacon; crisp
2 breasts boiled chicken
3 Eggs; hard-cooked
1 whole avocado
1/2 cup Roquefort cheese; crumbled
2 tablespoon Chives; Chopped
1 cup Original Cobb Salad Dressing; (approximately)

Original recipe makes 4 Servings

Servings  

Preparation

Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl.

Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens.

Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress.

Just before serving mix the salad with the Cobb salad dressing.

In my version, I used avocados, tomatoes, roquefort cheese, hard boiled eggs, swiss cheese, bacon, carrots, lettuce photo by stevemur stevemur

photo by stevemur stevemur

photo by stevemur stevemur

Pair with a crisp glass of Sauvignon Blanc or Chardonnay photo by stevemur stevemur

Calories Per Serving: 526 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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This is great, though in England I couldn't get Cobb dressing so used blue cheese, just as tasty!
NS1610 2 years ago
I love how each person can do his own thing with it, no olives for my daughter, extra for my husband. Simple blue cheese crumbles, oil and vinegar topped this classic off perfectly!
sleevesend 4 years ago
Superb salad. Will definitely make again and again.
Buddercup 4 years ago
Hit the spot perfectly. One of the things I love about Cobb Salads is they can be as filling or as light as you'd like, based on what you include. I decided not to use Cobb Salad dressing, but rather made my own, with champagne vinegar, a little dijon mustard, olive oil and a dash of sugar.
stevemur 4 years ago
This salad was a treat to eat. My whole family, kids included, loved it. This is the first salad in awhile that my husband and I didn't have to finish off for the kids. Great!
hotflashgame 7 years ago
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