Cobb Salad with Green Goddess Dressing

17 Dec


To tell the truth, it’s not often that I get a hankering for a meal-sized salad. There’s a lot of chewing involved. But if I am going to sit down and enjoy a full salad, I prefer to eat something made with a wide variety of hearty ingredients. In that regard, Cobb Salad takes the cake: it’s basically lettuce and a bunch of solid, pleasurable mix-ins. No dainty ingredients like sprouts, no sir! Okay, sometimes Cobb recipes call for chives, but you get my point.

Both the salad and dressing used in today’s recipe come from California in the early 20th century. Bob Cobb, owner of the Brown Derby Restaurant in Hollywood during the 1930s, whipped up a quick salad for a friend with a toothache using leftovers found in his kitchen. He cut the ingredients up into small pieces so as not to exacerbate his friend’s condition. (Personally, I would have whipped up a pureed soup if my friend had a toothache.) Other stories contend that there was no toothache involved. Either way, the salad was such a hit that Cobb added it to his menu, and it took off from there. Green Goddess Dressing was made by a San Francisco chef in the 1920s, after a popular stage play of the same name. While the salad and dressing don’t traditionally go together (Cobb salad is usually served with red wine vinaigrette), I really like the pairing of the two. Plus, they each call for 1/2 an avocado, so in that sense, they fit together perfectly.

Special thanks to my friends at Pacific Merchants who donated the hand-carved acacia wood salad bowl for the picture you see above. Their 12″ bowl is both beautiful and sturdy; it’s a perfect size for a whopping salad like this one.

Serves 4

for the dressing:
1/2 avocado, sliced
1/4 cup full-fat greek yogurt
juice of 1 lemon (about 2 tbsp)
rind of 1/2 lemon (about 1 tsp), minced
1 clove garlic, minced
3 tbsp chopped fresh parsley
1 tbsp each chopped chives and fresh tarragon
1 tsp each salt and Worcestershire sauce
1/2 tsp black pepper

for the salad:
2 heads romaine lettuce (or a mixture of lettuces), chopped
2 hard boiled eggs, chopped
1/2 avocado, sliced
1 2.25oz can sliced olives, drained
2 grilled chicken breasts, cut into bite-sized pieces
2 roma tomatoes, seeds removed, chopped
3oz cooked bacon, chopped
2oz bleu cheese, crumbled

Make no mistake about it, the real star of this show is the dressing. It’s incredibly flavorful and creamy, especially considering that it only uses 1/4 cup of yogurt as a base. To make it, combine all of the dressing ingredients and blend until well mixed. I used my handy Magic Bullet. Refrigerate for at least 1 hour to allow the flavors to marry.

The rest of the salad couldn’t be easier. Prep all of the ingredients above and throw them all together. Whether you want to make them pretty looking is up to you (and probably dependent on whether or not you’re going to be taking pictures of your meal).

37 Responses to “Cobb Salad with Green Goddess Dressing”

  1. mybirdie0818 December 17, 2013 at 11:45 am #

    Looks AMAZING! Thank you!!! <3

  2. 76sanfermo December 17, 2013 at 11:53 am #

    Will be my Christmas salad, thank you!
    I adore to mix up ingredients ,when I cook , but this salad seems to be extremely balanced and tasty ,in all its parts!
    By the way, merry Christmas!

  3. Pacific Merchants December 17, 2013 at 12:09 pm #

    That looks phenomenal! Thanks for featuring something so balanced and tasty looking in the season of over-indulgence. Love this. And can’t wait to try that dressing.

    Enjoy the bowl!

    • Russ Crandall December 17, 2013 at 7:12 pm #

      No problem, thanks for the opportunity to try out your bowl! It’s definitely a keeper.

  4. stephcormier December 17, 2013 at 12:37 pm #

    That’s a big ass salad!

    • Russ Crandall December 17, 2013 at 7:11 pm #

      You got that right! Believe it or not, my wife and I ate it in two sittings.

  5. HelloHomebody December 17, 2013 at 1:20 pm #

    That looks so delicious, I love “everything” salads. I must try that dressing!

  6. Pacific Merchants December 17, 2013 at 1:54 pm #

    Reblogged this on The Official Pacific Merchants Blog and commented:
    Always love seeing our bowls used in such beautiful ways!

  7. misha December 17, 2013 at 6:05 pm #

    wow. this looks super good. i make a cobb salad that uses almost these exact same ingredients. a few months back i did a post that happened to use a green goddess as well, which i’m led to believe is pretty uncommon as far as cobb salads go. how weird is that? great minds think alike.

    if you get the time, stop by and check it out.

    • Russ Crandall December 17, 2013 at 7:11 pm #

      Misha, had a glance, looks great! But how dare you use sprouts!! Just kidding. Excellent site!

      • misha December 17, 2013 at 7:18 pm #

        thanks, man. that means a lot coming from you. i really appreciate it.

        by the by, congrats on your people magazine debut. you’re finally rich and famous! i meant to comment earlier, but i’ve been a little busy lately.

  8. tubekitchen December 17, 2013 at 6:13 pm #

    L’ha ribloggato su Video Ricette di Cucina e Arte Bianca.

  9. Mary Lewis December 17, 2013 at 8:38 pm #

    Cobb salad is one of my life-long favs. The Green Goddess dressing recipe looks wonderful. Thanks for a wonderful new edition of an old fav.

  10. AgileWriter December 18, 2013 at 7:25 am #

    Very healthy.
    If you are fond of salads try Chicken Caesar Salad – A Blend Of Taste And Health

  11. chef mimi December 18, 2013 at 11:29 am #

    I posted on green goddess on my blog! It used to be very common in the 70’s, and then it disappeared ! Love hour salad, and the bowl!

  12. Callie / Flour and Fancy December 19, 2013 at 7:35 pm #

    This looks delicious, and I admit that I’ve been having a hankering for a meal-sized salad, m’self. Thanks for providing inspiration!

  13. Gerard Pozzi January 2, 2014 at 11:05 pm #

    This is well presented and looks very appetizing. Thanks for sharing!

  14. The Knitwit February 6, 2014 at 5:35 am #

    For someone not doing dairy, what would you substitute for the yogurt?

    • Russ Crandall February 6, 2014 at 5:59 am #

      I would double the amount of avocado and add coconut milk or water until you get the right consistency. Let me know how it turns out!

  15. healthhuboznewsletter February 12, 2014 at 1:36 am #

    Reblogged this on healthhubozblog and commented:
    This is an amazing recipe that everyone should try!

  16. Kenny February 25, 2014 at 1:22 pm #

    I have an issue i HATE lettuce but i know i need to start eating healthy would baby leaf spinach be a good replacement for the lettuce or is there another spinach salad you make?

    • Russ Crandall February 25, 2014 at 9:31 pm #

      Kenny, this salad would work well with spinach. I wouldn’t worry about the fact that you don’t like lettuce – there’s not a ton of nutrition in it anyway – you’re better off focusing on other vegetables. Root vegetables have many more nutrients by comparison.

  17. Jane February 25, 2014 at 6:58 pm #

    Made this for dinner tonight – oh my. My husband and I loved it. The dressing is outstanding. (Just got your new cook book too.)
    Thanks Russ!

Trackbacks/Pingbacks

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