Skip to main content

Here is my version of the classic Cobb salad, first served at the Brown Derby, a famous Hollywood restaurant.

The story goes that the owner, Bob Cobb, fed up with hot dogs and hamburgers every day, chopped up some ingredients he had on hand and layered them over iceberg lettuce. The Brown Derby is no more, but the salad is still famous.

This is a vegetarian version. A true Cobb includes chopped chicken and bacon.

Story continues below advertisement

Servings: 4


3 cups shredded iceberg lettuce

3 cups shredded romaine lettuce

2 avocados, peeled and diced

2 ripe tomatoes, chopped

1 cup chopped red onion

2 hard-boiled eggs, chopped

½ cup crumbled Roquefort or other blue cheese


1 tablespoon Dijon mustard

2 tablespoons mayonnaise

½ teaspoon chopped garlic

3 tablespoons white wine vinegar

½ cup olive oil

Salt and freshly ground pepper


Place lettuce on a platter. Place avocados, tomatoes, onions, hard-boiled eggs and Roquefort in layers across the lettuce.

Whisk together mustard, mayonnaise, garlic and vinegar. Slowly whisk in olive oil.

Season with salt and pepper.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨