Cobb salad
Serves: 2
Total time: 
Recipe photograph by Chelsea Bloxsome
Cobb salad
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
576Kcal
Fat
40gr
Saturates
15gr
Carbs
11gr
Sugars
3gr
Fibre
3gr
Protein
42gr
Salt
2.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1⁄2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 2 Little Gem hearts
- 1⁄2 x 100g pack cooked smoked bacon rashers, halved
- 1 roast chicken breast, torn
- 12 Pomodorino tomatoes, halved
- 1⁄2 x 150g pack Blacksticks Blue cheese, diced
- 1⁄4 x 100g pack black pepper and sea salt croutons
- 50g mixed olives
Step by step
- Make the dressing by whisking together the vinegar, olive oil and seasoning in a small serving bowl or ramekin.
- Separate the Little Gem leaves and arrange on a platter. Add each of the remaining ingredients to the platter in a separate area, and serve with the dressing.
-
At the table, toss everything together with the dressing and serve yourselves from the platter.TipThe Cobb salad was first served at the Hollywood Brown Derby restaurant in Florida, in the 1930s
Chef quote
This classic American salad combines lots of goodies, ready to toss together with the dressing at the table.
