Cobb Salad - a True American Classic with a Rich Backstory and a Flavour-packed Reputation

🥗 Origin Story: Where and When Did the Cobb Salad Start?

The Cobb salad was born in Hollywood in 1937, at the legendary Brown Derby restaurant -a hotspot for movie stars and industry insiders in Los Angeles.

According to the most widely accepted version of the story, Robert Cobb, the restaurant’s owner, created the salad late one night when he was hungry and raided the kitchen for ingredients. He chopped together whatever he could find: lettuce, bacon, hard-boiled egg, chicken, avocado, tomato, Roquefort cheese, and a bit of French dressing. He shared it with a friend, and it was such a hit that it was soon added to the menu.

Another variation of the story suggests that chef Paul J. Posti may have helped refine the recipe or originally crafted it for Cobb, but either way, the salad took Cobb's name and quickly became iconic.

⭐ What Makes the Cobb Salad Great?

The Cobb salad stands out because it's:

• Hearty and satisfying – It’s more than a salad; it’s a full meal. With protein-rich ingredients like chicken, egg, and bacon, it keeps you full.

• Texturally exciting – Creamy avocado, crispy bacon, crunchy lettuce, and juicy tomatoes create the perfect bite.

• Visually striking – Traditionally served with ingredients arranged in neat rows before tossing, it's as photogenic as it is flavorful.

It’s one of the first salads to treat each ingredient with care and intention, rather than tossing everything together blindly. The Cobb is about balance, bold flavour, and beauty on a plate.

🥗 Classic Cobb Salad with Opus Olive Oil Vinaigrette (Serves 4)

🛒 Ingredients

For the Salad:

• 1 large head romaine lettuce, chopped

• ½ head iceberg lettuce, chopped (optional)

• 2 ripe avocados, sliced

• 2 ripe tomatoes, diced or use 1 cup cherry tomatoes, halved

• 4 hard-boiled eggs, peeled and quartered

• 100 g lardons, cooked until crispy

• 2 chicken breasts, grilled and sliced (season with salt, pepper & a touch of olive oil)

• ½ cup crumbled blue cheese or Roquefort

• 2 tbsp chopped chives (optional, for garnish)

🥄 For the Olive Oil Vinaigrette:

• 6 tbsp extra virgin olive oil (use your best quality - like Opus!)

• 2 tbsp red wine vinegar or sherry vinegar

• 1 tsp Dijon mustard

• 1 clove garlic, finely minced

• ½ tsp sea salt

• ¼ tsp freshly ground black pepper

• ½ tsp honey (optional, to balance acidity)

👩🍳 Instructions

1. Prepare the vinaigrette:
   In a small bowl or jar, whisk together vinegar, Dijon mustard, garlic, salt, pepper, and honey (if using). Slowly drizzle in the olive oil while whisking to emulsify. Taste and adjust seasoning as needed.

2. Arrange the salad:
   On a large serving platter or in a shallow bowl, layer the chopped romaine and iceberg lettuce as your base.

3. Top with toppings in rows or grouped sections:

   • Chicken slices

   • Avocado slices

   • Diced tomatoes

   • Egg quarters

   • Crumbled bacon

   • Blue cheese

   • Optional chives for garnish

4. Drizzle with vinaigrette just before serving, or serve it on the side so everyone can dress their own.

💡 Chef's Tip:

Grill the chicken ahead of time and use a slightly warm vinaigrette (just room temp, not hot) to make the flavours even more fragrant. For an extra touch, toss your lettuce in a light coating of the dressing before topping.

This Cobb salad is a perfect balance of protein, texture, and freshness, all brought together by the rich, peppery depth of good Opus olive oil. Great for brunches, light dinners, or an impressive lunch spread!

The Cobb salad has stood the test of time, proving that a spontaneous creation can become a culinary icon. Whether you’re serving it classic or with a twist, it remains a crowd-pleaser for good reason.