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Williams Sonoma Cobb Salad

The Cobb Salad was invented by the LA-based Hollywood Brown Derby restaurant in the 1930s and named for the restaurant’s owner, Robert Howard Cobb. This version is modified from one I found in the Williams Sonoma Collection.


¾ bag of romaine lettuce torn into bite-sized pieces

1 large tomato, chopped

6 slices crisp bacon, crumbled

Boiled or roasted chicken (2 chicken breasts), chopped

3 peeled hard-boiled eggs, chopped

1 avocado, cubed

Chives (decoration)

¼ lb (125 g) of blue cheese + 1 oz for dressing, crumbled

Chopped walnuts

Cilantro, washed and roughly chopped



¼ cup red wine vinegar

1 tsp Worcestershire sauce

½ tsp Dijon mustard

1 clove garlic, crushed and then minced

Salt and ground pepper

1/3 cup extra-virgin olive oil



Make a bed of romaine lettuce in a large platter or shallow bowl. Arrange in strips the ingredients (order doesn’t really matter): chicken, egg, bacon, cheese, tomato, cilantro, avocado, walnuts, and chives for garnish.

For the vinaigrette, whisk together in a small bowl the vinegar, Worcestershire sauce, mustard, garlic, ¼ tsp salt, and ½ tsp pepper. Using a fork, mash in the remaining 1 oz cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Transfer to a glass jar with a lid if not serving immediately.

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One Comments to “Williams Sonoma Cobb Salad”

  1. That looks amazing. You have a gift, my friend.

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