Los Angeles' Brown Derby restaurant gets the credit for where the Cobb salad was invented. In 1937, restaurant owner Robert Howard Cobb realized he hadn't eaten all day so he put together a salad using what was available. His offhand comment about the accidental salad creation to the legendary Hollywood promoter, Sid Grauman, led to a request to try the salad. Grauman loved it, it was added to the restaurant's menu, and the rest is history. Cobb's tasty salad satisfies with a variety of meats and vegetables, laid out neatly in rows on a bed of salad greens. Blue cheese dressing was debuted with Cobb salad; however, any vinaigrette can be served with it. Also turkey can be substituted for chicken and the original salad included watercress.
Recipe Servings: 6
Ingredients
- ⅓ cup red wine vinegar
- 1 Tbsp Dijon mustard
- ⅔ cup olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 head Romaine lettuce, coarsely chopped
- 4 hard-boiled eggs, peeled and quartered
- 12 oz chicken, cooked and diced
- 8 slices bacon, cooked and crumbled
- 1 avocado, thinly sliced
- 4 oz blue cheese, crumbled
- 5 oz cherry tomatoes, halved
- 2 Tbsp fresh chives, chopped
Directions
- In a small bowl, whisk together vinegar, mustard, oil and salt and pepper.
- On a large platter, spread out lettuce then add rows of egg, chicken, bacon, avocado, blue cheese and tomatoes.
- Season with salt and pepper.
- Whisk dressing again if necessary and drizzle over salad.
- Garnish with chives.
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