Cobb Salad with French Dressing

Born at Hollywood’s Brown Derby in the 1930s, the Cobb is the original composed salad, as much about presentation as flavor. The greens get chopped almost confetti-fine, then the toppings march across the top in neat, separate stripes: diced chicken, crisp bacon, avocado, tomato, hard-cooked egg, and crumbled Roquefort.

That fine chop matters. With everything cut small, a single forkful sweeps up a little of each element instead of one giant leaf and a lonely crouton.

The homemade French dressing is what ties it together: a tangy, mustard-and-garlic vinaigrette built on red wine vinegar and two oils, with a dash of Worcestershire for savory depth. It beats anything from a bottle.

Arrange and chill, then bring it to the table whole. Pour over half the dressing, toss, and pass the rest so no one drowns their portion.

Chef Tips

• Chop the greens fine and uniform; it’s the defining texture of a true Cobb.
• Cook and crumble the bacon and dice the chicken ahead so assembly goes quick.
• Toss the avocado with a little lemon juice to keep it from browning.
• Build the rows on top and present the salad whole before tossing at the table.

Variations

• Swap Roquefort for gorgonzola, milder blue, or crumbled feta.
• Use turkey or grilled shrimp in place of the chicken.
• Whisk a spoonful of blue cheese into the dressing for a creamy version.