The Cobb salad : the real US salad

Cobb Salade Californienne

With the Caesar, it’s “the” cult salad of Americans.

Prepare the seasoning. Peel and mince the garlic clove. In a blender bowl, mix all the ingredients for the sauce until the mixture is homogenous emulsified. Season to your taste and set aside.

Prepare the salad. Cook the eggs 10 min in boiling water. Remove the hard boiled eggs, run cold water over them, peel and cut in small pieces. Pan fry the chicken (or use a grilled piece of chicken) then grill the bacon and cut into strips. Peel the tomatoes then cut into small pieces. Remove the pit and the skin of the avocado and cut the flesh and cut into small pieces.

Wash and drain the salad leaves. Cut if necessary. Gather in a big salad bowl. Add on top the shredded cheese bacon, eggs, chicken, tomatoes and avocado. Pour the sauce, sprinkle with chives, verify the seasoning and mix before serving.

la cuisine americaine livre

La cuisine Américaine familiale & authentique by Cathleen Clarity, photographs by Nicolas Lobbestaël, styling by Soizic Chomel de Varagnes, published by Hachette Cuisine.

Also discover the cobb salad recipe by the Ralph's restaurant and the Avocado boats.

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For the seasoning :

- 1 garlic clove

- 15 cl of colza oil

- 7 cl of extra virgin olive oil

- 10 cl of wine vinegar

- 1 large table spoon of lemon juice

- 1 small teaspoon of mustard

- ½ teaspoon of Worcestershire sauce

- 1 large pinch of sugar

- Salt and ground pepper

For the salad:

- ½ iceberg lettuce

- ½ romaine lettuce

- ½ bunch of watercress

- 3 eggs

- 1 grilled skinless breast of chicken 6 pieces of grilled bacon

- 60 g of blue cheese, Roquefort…

- 2 tomatoes

- 1 avocado

- 2 tablespoon of chizeled chives

- Fleur de sel and ground pepper

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