Cobb Salad

Robert Cobb created the original Cobb Salad at his Hollywood, California, restaurant, the Brown Derby, in 1937. According to legend, using leftovers from the restaurant's refrigerator, he crafted a midnight snack for himself and Sid Grauman, owner of Grauman's Chinese Theatre. The salad was such a hit with Grauman, he returned the next day and requested a "Cobb Salad." It was added to the menu and, as they say, the rest is history.

The classic presentation of a Cobb salad is with the ingredients arranged in strips across a bed of greens, not tossed, as with other salads. This recipe makes 4 to 6 servings.

Things You'll Need

• Salad Ingredients:
• 1/2 head lettuce, about 4 cups
• 1 small bunch chicory, about 2-1/2 cups
• 1/2 head romaine, about 2-1/2 cups
• 1 bunch watercress
• 2 medium peeled, seeded tomatoes
• 3 peeled hard boiled eggs
• 1 ripe avocado, peeled and seed removed
• 6 strips crisp bacon
• 2 cooked chicken breasts
• 1/2 cup crumbled Roquefort cheese
• 2 tblsp. chopped chives
• Dressing Ingredients:
• 1/4 cup red wine vinegar
• 1/4 tsp. sugar
• 1 tsp. freshly squeezed lemon juice
• 2 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 3/4 tsp. Worcestershire sauce
• 1/4 tsp. dry English mustard
• 1 small clove of garlic, finely minced
• 1/4 cup olive oil
• 3/4 cup salad oil
• 1/4 cup water (optional, if the dressing is too oily)

Instructions

Salad

1. Cut the lettuce, chicory, romaine and half of the watercress into fine pieces and toss in a large salad bowl or arrange on a large platter.

2. Cut the tomatoes, eggs and avocado into small pieces of roughly the same size. Remove the skin and bones, if any, from the chicken breast and cut into similar sized pieces as the tomatoes, eggs and avocado. Cut the bacon into small pieces.

3. Arrange the chopped ingredients on top of the greens in strips, adding a strip of the Roquefort cheese as well.

4. Sprinkle the chives over the salad and use the additional watercress as a garnish.

Dressing

1. Blend all ingredients together, except the water and oils.

2. Add the olive oil and salad oil to other ingredients and blend well.

3. Adjust the consistency of the dressing if too oily by adding water, if desired. Blend again before serving.

4. Serve the dressing with the salad, tossing the salad together just before serving individual portions.

References

• The Kitchen Project: The History of Cobb Salad