I will always remember Feb 4, 2019 as the day that I had my first Cobb salad. It will be the first of many and I can't wait to have this delicious salad again!
Read on for a great Cobb Salad recipe!
The Origin of The Cobb Salad
This delicious and indulgent salad came to be in the 1930s at the Brown Derby restaurant, in Los Angeles, California. Mr. Robert Cobb owned the Brown Derby Restaurant, and the salad is named after him.
There are several stories about how the salad came to be. One version is that one evening a very hungry Mr. Cobb gathered leftovers that he found in the restaurant's kitchen. Once put together, he topped it with a vinaigrette, and so the Cobb salad was born. Another version says that Mr. Cobb put the salad together for a friend (Sid Grauman, founder of Grauman's Chinese Theater). His friend had dental work so everything had to be chopped fine.
The Connection to I Love Lucy 🙂
One I Love Lucy episode famously featured The Brown Derby Restaurant. In this episode, Lucille Ball has a hilarious run-in with William Holden. Mr. Holden orders a Cobb salad at the Brown Derby by the way. 🙂 This episode is called "LA at Last" or "Hollywood at Last." Please watch Lucy's ridiculous antics on CBS All Access if you have it! It is Season 4, Episode 17. It is a hoot!!
Treat yourself to this salad when you want to indulge. It definitely is not for those who are on a diet or watching their weight! But it is definitely delicious.
I hope you'll take the time to make this dish, and enjoy a bit of I Love Lucy whilst dining on the Cobb salad. Enjoy!
Here Are Some Other Dishes You May Enjoy!
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Californian Inspired Cobb Salad
For the salad
- 6 slices bacon crumbled into bite sized pieces
- 1 tablespoon olive oil
- 1 lb chicken tenders or chicken breast chopped into bite sized pieces
- 10 oz romaine lettuce cut up into bite sized pieces for your salad
- 3 eggs hardboiled, peeled, and chopped
- 3 green onions sliced thinly
- ½ pint cherry tomatoes halved
- 1 avocado chopped into small pieces
- Roquefort cheese crumbled into small pieces
For the vinaigrette
- 2 cloves garlic minced
- ¼ cup red wine vinegar
- ¾ cup olive oil
- ½ ts Worcestershire sauce
- squeeze lemon
- ¼ ts salt
- ¼ ts pepper
For the vinaigrette
- Add all vinaigrette ingredients to a bowl or salad dressing shaker, and either whisk or shake until well combined.
For the salad
- Place your eggs in a saucepan, and place just enough cold water to cover them. Place on your stove on high, until water is boiling and large bubbles are breaking over their surface. Remove from the heat and leave covered for 15 minutes. Plunge into ice cold water to cool down, and then peel.
- Fry your bacon (cut into bite sized pieces) until crisp and browned, and drain on paper towels.
- Season both sides of your chicken with salt and pepper. Heat up 1 tablespoon olive oil on med high heat, then cook both sides of the chicken until browned and cooked through. Cut into bite sized pieces.
- Assemble each salad by laying down ⅓ of the romaine lettuce as your salad bed. Top with ⅓ of all of your ingredients: chicken, bacon, sliced avocado, halved tomatoes, chopped eggs, sliced green onion, and Roquefort cheese.
- Top with your red wine vinegar vinaigrette and enjoy!