The Hollywood Classic: How to Make the Ultimate 1930s Brown Derby Cobb Salad

Even though we’re used to ordering some specific dishes only in high-quality restaurants, those are actually very easy to make at home, and for a lower price.

This also goes for the famous Cobb salad created back in the 1930s in Hollywood. However, the fancy origin doesn’t mean you have to get some exotic ingredients; even with those you use every day, the salad turns out both hearty and light.

Here’s what you need: 1 tomato, 1/2 head of iceberg lettuce, 1/2 head of romaine lettuce, 1 small head of frisée lettuce, 1/2 bunch of watercress, 2 hard-boiled eggs, 6 strips of bacon, 2 chicken breasts, 2 avocados, 1 small bunch of green onions, juice of 1 lemon, 125 g of blue cheese, 100 ml of olive oil, 40 ml of red wine vinegar, 1 tbsp of Dijon mustard, 2 tablespoons of sugar, salt to taste.

Wash the salad greens, pat them dry, and tear them into pieces. Add them to a large bowl and toss thoroughly.

Fry the bacon in a hot, dry skillet until crisp and golden brown. Place on paper towels, let them cool, then cut into strips. Wash the chicken breast, pat dry, and cut into small cubes. Cook the chicken over medium heat in the same skillet for about 8 minutes.

Cut the avocado in half, peel it, and remove the pit. Dice the flesh and sprinkle with lemon juice. Wash the tomato, cut it into quarters, and remove the seeds. Chop the flesh. Separate the eggs into yolks and whites and finely chop them. Wash the onion, pat dry, and chop.

For the dressing, mix the vinegar, mustard, salt, and pepper. Slowly drizzle in the olive oil, grated blue cheese, and sugar, stirring until smooth.

Arrange the mixed salad greens on a large round plate. Arrange the chicken fillets, avocado, bacon, and tomato in rows on top. Sprinkle with chopped egg whites, egg yolks, and green onions. Drizzle the Cobb salad with the dressing or serve it on the side. Serve with a piece of toasted baguette, tortilla, or flatbread.