Felicity Cloake's Perfect Cobb Salad Recipe: A Classic Reinvented
Perfect Cobb Salad Recipe by Felicity Cloake

Felicity Cloake has perfected the art of the Cobb salad, offering a recipe that honors the classic while introducing subtle innovations. The Cobb salad, originally created at the Brown Derby restaurant in Hollywood in the 1930s, traditionally combines chopped lettuce, tomato, bacon, chicken, hard-boiled eggs, avocado, chives, Roquefort cheese, and a red-wine vinaigrette. Cloake's version stays true to this foundation but enhances it with a few key adjustments.

The Origins and Evolution of the Cobb Salad

The Cobb salad was invented by Robert Cobb, owner of the Brown Derby, who threw together leftovers for a late-night meal. Its enduring appeal lies in the harmonious blend of textures and flavors—creamy avocado, salty bacon, tangy cheese, and crisp lettuce. Cloake emphasizes the importance of using high-quality ingredients, such as free-range chicken and ripe avocados, to elevate the dish.

Key Components and Preparation Tips

Cloake recommends using a mix of cos and iceberg lettuce for crunch, and cooking the chicken in a pan with olive oil and garlic for extra flavor. The bacon should be cooked until crispy, then crumbled. For the eggs, a 7-minute boil yields a firm white with a slightly soft yolk. The dressing is a classic red-wine vinaigrette, but Cloake suggests adding a pinch of sugar to balance acidity.

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Assembling the Perfect Cobb Salad

To assemble, arrange the chopped lettuce on a platter, then line up the other ingredients in neat rows. This presentation is part of the salad's charm. Cloake advises drizzling the dressing just before serving to keep the salad crisp. She also notes that the salad can be customized with additions like blue cheese or roasted vegetables, but the classic combination remains unbeatable.

Why This Recipe Works

According to Cloake, the Cobb salad is a complete meal that satisfies cravings for both protein and vegetables. "It's the perfect summer dish—hearty enough for dinner but light enough for lunch," she says. The recipe serves four as a main course or six as a starter, making it versatile for gatherings.

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