Cobb salad

The Cobb salad is a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and romaine lettuce), tomato, crisp bacon, fried chicken breast, hard-boiled eggs, avocado, chives, blue cheese, and red-wine vinaigrette.[1][2] The ingredients are laid out on a plate in neat rows.

Cobb salad
Place of originUnited States
Region or stateCalifornia
Created byHollywood Brown Derby restaurant
Main ingredientsSalad greens (iceberg lettuce, watercress, endive, Romaine lettuce), tomatoes, bacon, chicken breast, hard-boiled eggs, blue cheese, red-wine vinaigrette.


Various stories recount how the salad was invented.[3] One says that it came about in 1938 at the Hollywood Brown Derby restaurant, where it became a signature dish.[3] It is named after the restaurant's owner, Robert Howard Cobb.[4] Stories vary whether the salad was invented by Cobb or by his chef, Paul J. Posti. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.[5]

Another version of the creation is that Robert Kreis, executive chef at the restaurant, created the salad in 1929 (the year the Brown Derby's Hollywood location opened) and named it in honor of Robert Cobb.[6] The same source confirms that 1937 was the reported date of the version noted above, with Cobb making the salad.[6]

Another version of events is that the salad was hastily arranged from leftovers by owner Bob Cobb for showman and theater owner Sid Grauman. It was chopped fine, because Grauman had just had dental work done, and couldn't chew well.

Authentic versions of the Cobb salad are prepared using four varieties of greens: iceberg lettuce, watercress, endive and romaine lettuce.[2]

Some recipes include other types of cheese besides Roquefort, such as cheddar or Monterey Jack, or no cheese at all.

See also


  1. "Weekend Recipe: Cobb Salad". KCET. June 23, 2017. Retrieved February 15, 2018.
  2. Kummer, C. (2007). 1001 Foods To Die For. Andrews McMeel Publishing. p. 113. ISBN 978-0-7407-7043-2. Retrieved February 15, 2018.
  3. Editors of Cooking Light Magazine (2013). Cooking Light Lighten Up America: Favorite American Foods Made Guilt-Free. Time Incorporated Books. p. pt146. ISBN 978-0-8487-4488-5. Retrieved February 15, 2018.
  4. Zeldes, Leah A. (2010-03-24). "Eat this! The Cobb Salad, a classic use for avocados and bacon". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-08-02.
  5. Monaghan, Gail (June 25, 2011). "Screen Siren Cobb Salad". The Wall Street Journal. p. D5.
  6. Schechter, Molly (May 23, 2012). "Salad sensation celebrates 75 years". Sarasota Observer. Retrieved December 18, 2017.
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