Comments on: classic cobb salad

By: Joanna Konarzewski

Joanna Konarzewski — Tue, 13 Mar 2012 19:58:39 +0000

Finally! Oh thank you for this,
Oddly – when you look up this recipe people just seems to want to do strange things to it.
And on the matter of bacon being omitted @ restaurants – here in San Francisco (since this IS my default pick on almost 80% of menus that offer it), it seems that the ‘egg’ is the one that is left out the most. Sometimes I even have to ask for them to add it! And of course, they only can if they actually have eggs to make egg dishes with. :( Makes me sad when there’s no egg.

So thank you again, *bookmark!*

By: Patryce

Patryce — Mon, 08 Aug 2011 23:47:04 +0000

I used to work at a Swensen’s in college, one summer behind the ice cream counter, the next cooking in the kitchen. We had Cobb salad on the menu, which IIRC, was very similar to this–made in a fairly deep bowl with stripes of the toppings across it. It’s definitely not a Cobb salad without the bacon or the blue cheese!

But count me in as a sandwich fan too–the ones you have posted are great, and I’d love to see your take on a Reuben, perhaps with homemade Russian dressing, which we’ll be having Saturday for movie-night supper, or a Monte Cristo, which was also on the Swensen’s menu.

And certainly not a sandwich, but a tasty snack my uncle used to make for us–thickly sliced baguette, (he buttered the bread, but that seems excessive, given what comes next) with a slice of brie on top, with sliced almonds on top of the cheese. The whole thing goes in the oven, or toaster oven, to melt the cheese and toast the bread and almonds. Mmm! He served this followed by homemade tuna salad in an avocado half. He also liked single-malt Scotch, but the brie toasts are much more to my liking.

By: Morgan Lee

Morgan Lee — Wed, 03 Aug 2011 13:46:24 +0000

I made this last night for dinner. It turned out wonderfully–and tasted even better.

By: Donna

Donna — Sat, 26 Feb 2011 23:11:08 +0000

Beautifully presented. I especially love the fact that your hard-boiled eggs don’t have that dark ring around the yolk. It’s all in the details!

By: Nicole

Nicole — Wed, 08 Sep 2010 14:47:53 +0000

Finally someone that shares my disappointment with the restaurant world’s version of this salad! Sadly, the best Cobb Salad I’ve ever had is at the Brown Derby replica in Disney World, where the waiter gave us the brief history of the salad and then tossed it table side. This recipe is the first to ever come close to that salad. Delicious!

By: Kitt

Kitt — Tue, 13 Jul 2010 15:16:27 +0000

Honestly, I’ve never had a cobb salad, and only recently saw one a menu. I’m on the east coast of Canada, maybe that helps. I like most of the ingredients,but the blue cheese is a real turn-off. Are there any substitutions?

By: mimi pond

mimi pond — Sun, 04 Jul 2010 04:36:25 +0000

Made it last night and it was so good I used the other half of the lettuce heads and made it again tonight! YUUUUUUUUUM! Big thumbs up from the whole family.Thank you for saving my kitchen sanity, Deb!

By: jayne

jayne — Fri, 28 May 2010 18:08:28 +0000

You have a lovely blog here. More than a blog.
I watched “Julie & Julia” recently and naturally was hoping to find “reine de saba” cake on smittenkitchen. May be We’ll all see a post soon(keeping my fingers crossed :))
-Jayne

By: Lori

Lori — Fri, 21 May 2010 15:53:48 +0000

Bacon really is the thing that makes a Cobb salad. Too bad that restuarant kind of missed the boat there. Yours of course looks like the best Cobb salad I have ever seen.

By: Maryellen

Maryellen — Thu, 20 May 2010 23:26:21 +0000

Hi, there! I just love Cobb salads and happen to be heading to New Jersey tomorrow for the weekend. Can you tell me where you had this amazing salad (and if you’d recommend the restaurant)? It would be fun to try it for myself. Thanks for all the great food inspiration….