The Original Cobb Salad

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2 chicken breasts, cooked and finely diced

1-ounce iceberg lettuce, washed and chopped

1-ounce romaine lettuce, washed and chopped

2 ounces tomato, washed and chopped

1/2 avocado, thinly sliced

2 ounces bacon, cooked and finely chopped

2 ounces hard boiled eggs, finely chopped

2 ounces grated Roquefort cheese

Original Cobb Salad Dressing to taste, recipe follows


2 egg yolks*

2 cups olive oil

1 lemon, juiced

3 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 clove garlic, minced

1/2 cup water

Salt and pepper, to taste


  1. Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.;


  1. Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
  2. Yield: 12 servings
  2. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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The Original Cobb Salad

The Original Cobb Salad