Classic Cobb Salad Dressing Recipe (2024)

Published January 15, 2021.This post may contain affiliate links. Please read my disclosure policy.

If you are a big salad fan and are looking for a delicious vinaigrette dressing, then this easy to make cobb salad dressing recipe is the perfect option.

We absolutely love leafy green salads, and while this dressing is a classic cobb salad dressing recipe, it would excellent on just about any salad such as my Shave Brussels Sprout Salad or Green Goddess.

Cobb Salad Dressing

Cobb salad dressing is a basic vinaigrette with hints of mustard and lemon juice. It is very easy to make and most often calls to be made in a blender or food processor but can absolutely be made in a bowl using a whisk.

This dressing was made along with the original cobb salad by Bob Cobb who was the owner of the Brown Derby Restaurant in Hollywood, California in the 1930s. While this vinaigrette was created specifically for the traditional cobb salad, you could use it on any greens salad you want.

Ingredients and Variations

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
• Mustard
• Oil
• Lemon Juice
• Garlic
• Worcestershire Sauce

The items that can be interchanged and or swapped out are the mustard. Here’s what you can do:

• Dry Mustard <-> Dijon, Whole Grain, or English Mustard
• Oil <-> Olive, Canola, Vegetable, or Safflower

Things you can add to this recipe to further enhance are:

• Chopped Shallots
• Parsley
• Thyme
• Oregano
• Sugar
• Honey

How to Make It

Follow these simple instructions for how to make a tasty cobb salad dressing:

Add all of the ingredients to a blender or food processor

Pulse on high speed until the dressing is combined and emulsified and serve

Recipe Chef Notes + Tips

Make-Ahead: You can make this dressing up to 3-4 days ahead of time. Keep in the refrigerator until you are ready to serve it and pull out to room temperature, whisk to re-emulsify, and sit for 1 hour before serving.

How to Store: Keep covered in the refrigerator for up to 7 days.

If you do not have a food processor or blender, combine all of the ingredients except for the oil. Slowly drizzle in the oil while continuing to whisk until the dressing becomes emulsified.

More Salad Dressing Recipes

• Balsamic Vinaigrette
• Caesar Dressing

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