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