Classic Cobb Salad Dressing Recipe

This classic Cobb salad dressing is a tangy mustard vinaigrette made with red wine vinegar, Dijon mustard, lemon juice, garlic, and Worcestershire sauce. It comes together in about 5 minutes and works on just about any green salad.

We absolutely love leafy green salads at our house, and while this dressing was originally created for a traditional Cobb salad, I can assure you that it is a recipe that ends up on everything. I use it on my shaved Brussels sprout salad, and my delicious green goddess salad. Once you make this, you will have a hard time going back to the bottled stuff.

Cobb Salad Dressing

Did you know that Cobb salad dressing was created alongside the original Cobb salad by Bob Cobb? He was the owner of the Brown Derby Restaurant in Hollywood, California, in the 1930s. As the story goes, Bob Cobb threw together a salad from what he had left in the kitchen one night, and the dressing was a simple vinaigrette that balanced the richness of the bacon, eggs, and blue cheese in the salad. The vinaigrette became as iconic as the salad itself and has remained essentially unchanged for nearly a century.

I keep my recipe very easy but extremely flavorful for you guys. I add red wine vinegar, lemon juice, garlic, Worcestershire sauce, Dijon mustard, sugar, water, olive oil, and salad oil to a blender and pulse on high until the dressing is emulsified and smooth. If you do not have a blender, you can absolutely make this in a bowl with a whisk by combining everything except the oil first and then slowly drizzling the oil in while whisking continuously.

The key for an amazing cobb dressing is the slow drizzle, which is the same technique I learned in culinary school for making vinaigrettes. Either method works, but the blender is faster and more consistent. My wife keeps a jar of this in the refrigerator at all times, and I have found it on things I did not even know she was eating salad with. It is that versatile so I highly recommend it.

Ingredients and Substitutions

There are a core group of ingredients for this recipe but there are also some variations and things you could swap out, or even add.  Here are the basics:

• Red Wine Vinegar – This is the primary acid and gives the dressing its classic tang. White wine vinegar or sherry vinegar work as substitutes, but red wine vinegar is traditional.
• Lemon Juice – Half a lemon, freshly squeezed.
• Garlic – One clove goes into the blender. It adds a sharp bite that mellows as the dressing sits in the refrigerator.
• Worcestershire Sauce – Two teaspoons add a savory, umami depth that ties the dressing together.
• Dijon Mustard – This acts as both a flavor component and an emulsifier. The mustard helps bind the oil and vinegar together so the dressing stays combined. You can substitute whole grain, dry mustard, or English mustard for a different texture.
• Sugar – One teaspoon balances the acidity. Honey works as a substitute if you prefer.
• Olive Oil and Salad Oil – I use a third cup of olive oil and two-thirds cup of a neutral salad oil. You can use all olive oil, canola, vegetable, or safflower oil depending on your preference.
• Water – This helps thin the dressing to the right consistency for drizzling over a salad.

How to Make Cobb Salad Dressing

Add all the ingredients: I add the red wine vinegar, lemon juice, garlic, Worcestershire sauce, Dijon mustard, sugar, water, olive oil, salad oil, salt, and pepper to a blender. I pulse on high speed until the dressing is completely combined and emulsified.

Pulse: I pulse on high speed until the dressing is completely combined and emulsified.

Whisk method (no blender): I combine everything except the oils in a bowl. Then I slowly drizzle in the olive oil and salad oil while whisking continuously until the dressing emulsifies and thickens slightly.

Taste and adjust: I taste the dressing and adjust the salt, pepper, or lemon juice as needed.

Serve or store: I serve it immediately or transfer it to a jar and store it in the refrigerator until ready to use.

Serving Suggestions

The classic pairing is a traditional Cobb salad with romaine, grilled chicken, bacon, hard-boiled eggs, avocado, tomato, and blue cheese dressing on the side. But I use this vinaigrette as my default dressing for just about any salad during the week.

It goes especially well on my chef salad and my pork Milanese with spring kale salad. I also drizzle it over blackened salmon when I want a lighter sauce instead of butter. My daughter uses it as a dipping sauce for cucumber slices, and at this point I just keep a full jar in the refrigerator at all times.

Make-Ahead and Storage

Make-Ahead: I make this dressing 3 to 4 days ahead of time. I keep it in the refrigerator and pull it out to room temperature about an hour before serving, then whisk to re-emulsify.

How to Store: I cover it and keep it in the refrigerator for up to 7 days.

How to Reheat: This is served cold or at room temperature. No reheating needed.

More Salad Dressing Recipes

• Balsamic Vinaigrette
• Caesar Dressing
• Blue Cheese Dressing
• Green Goddess Salad
• Homemade Mayonnaise