Cobb Salad

Cobb Salad: Iceberg, Tomato, Avocado, Bacon, and Blue Cheese

Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is said to have invented this salad in the 1930s as a late-night snack for himself. No wonder it has remained an American classic. With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.
Course Salads & Dressings
Cuisine American
Keyword cobb salad, cold salad recipes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 311 kcal
Author Reprinted with permission from Salad as a Meal by Patricia Wells


  • 2 1/2 ounces smoked bacon rind removed, cut into matchsticks (3/4 cup)
  • 1 head iceberg lettuce chopped (4 cups)
  • 2 ripe heirloom tomatoes cored, peeled, seeded, and chopped
  • 1 large ripe avocado halved, pitted, peeled, and cubed
  • 4 ounces chilled blue cheese preferably Roquefort, crumbled (1 cup)
  • 4 small spring onions or scallions white part only, trimmed, peeled, and cut into thin rounds
  • Yogurt and Lemon Dressing page 331
  • Coarse freshly ground black pepper


  1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.
  2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

Recipe Notes

WINE SUGGESTION: This is a special salad, one that seems to hit the spot with all my guests, so let’s open a nice, special bottle of smoky-style Alsatian Riesling from the house of Léon Beyer, Trimbach, or Hugel. Neither you nor your guests will be disappointed.