Cobb salad

Jill Dupleix
Cobb Salad is a dish favoured by Hollywood stars.
Cobb Salad is a dish favoured by Hollywood stars. Photo: Edwina Pickles

The classic American chopped salad, the Cobb was created by the owner of Los Angeles' long-gone Brown Derby restaurant in 1937 from leftover ingredients - namely bacon, tomato, chicken, avocado, hard-boiled egg, chives, watercress, lettuce and blue cheese. You can dial this recipe up any way you like (red capsicum, celery, carrots, apple cucumber, salami, chickpeas).


4 hard-boiled eggs

4 thick slices bacon, diced

4 cooked chicken breasts

1 avocado, peeled and stoned

4 tomatoes

1 cos lettuce, finely sliced

200g cottage cheese

100g blue cheese, chopped


2 tbsp red wine vinegar

1 tbsp sugar or honey

1 tbsp Dijon mustard

Dash of Worcestershire sauce

Sea salt and pepper

4 tbsp olive oil


1. Peel the hard-boiled eggs and cut into small dice. Fry the bacon until crisp, then drain well. Keeping the ingredients separate, chop the chicken breast, avocado and tomatoes, and allow tomatoes to drain their juices.

2. Whisk the dressing ingredients together until smooth. Toss the lettuce in half the dressing and arrange in a single line in the middle of each dinner plate. Add a parallel row of cottage cheese and top it with chopped blue cheese.

3. Arrange the chicken, eggs, bacon, avocado and tomato either side, and drizzle with remaining dressing. Let everyone toss their own salad together as they eat.

Note: You can turn any of your favourite salads - Nicoise, fattoush, caesar - into a chopped salad by chopping the ingredients and arranging them in rows.