Classic American Cobb Salad, a composed salad with bacon, avocado, chicken breast, tomato, hard boiled egg, chives, served on a bed of romaine lettuce, boston, frisee lettuce and watercress.
BE PICTURED IN; CHARACTERIZED IN:
A classic
Cobb salad is the quintessential American salad, first put together on a whim by Robert Cobb of the former Brown Derby restaurant in Los Angeles while he had to feed Sid Grauman late one night (1937).
It was such a hit that movie stars began asking about “Cobb’s Salad,” and its popularity soon spread.
The original Brown Derby restaurant on Wilshire Blvd. was eventually demolished in the ’80s, as were so many downtown LA landmarks — Perinos, the Ambassador Hotel — leaving a succession of malls in their place.
I have fond memories of the Brown Derby.
It was shaped like a giant brown hat (you couldn’t miss it) and was just a few blocks from where we lived when I was a kid.
Well, the big brown hat is long gone, but thank goodness the lettuce remains, a legacy of Hollywood’s golden era!
Cobb salad
All lettuce should be washed, spun or patted dry and roughly chopped.
ingredients
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1/2 head roman woman
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1/2 head Boston salad
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1 small pile frisee (curly endive)
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1/2 bunch watercresscoarse stalks discarded
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6 slices bacon
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2 ripe avocadosSeeds removed, peeled, and cut into 1/2-inch pieces
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1 all skinless Boneless chicken breast (about 3/4 pounds total), halved, cooked and diced (see Poaching Chicken)
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1 tomatocored and finely chopped
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2 hard boiled big eggsseparated, the yolk finely chopped and the egg white finely chopped (see preparation of hard-boiled eggs)
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2 tablespoon freshly chopped chives
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1/3 Cup red wine vinegar
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1 tablespoon Dijon-style mustard
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1 to 2 teaspoon sugar
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salt and pepper
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2/3 Cup Extra virgin olive oil
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1/2 Cup Finely grated Roquefort
method
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Cook bacon:
Fry in a pan over medium heat until crispy on both sides. Remove from the pan and place on paper towels to absorb excess fat. Let the bacon cool. Crumble bacon and set aside.
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Toss the different salads:
In a large salad bowl, toss the various salads and watercress together.
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Assemble the salad:
Arrange the chicken, bacon, tomato and avocado decoratively on top of the vegetables and garnish the salad with the chopped egg and chives.
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Make the vinaigrette:
In a small bowl, whisk together the vinegar, mustard, and salt and pepper to taste, add the oil in a slow stream while stirring, and whisk the dressing until emulsified.
Stir in Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk together the dressing. Serve separately or add to the salad.
| nutritional information (per serving) | |
|---|---|
| 878 | calories |
| 77g | Fat |
| 22g | carbohydrates |
| 30g | protein |
