This Cobb salad recipe is true to its historic roots. Cobb salad was named after its creator Bob Cobb who owned the famous restaurant, The Brown Derby, in Hollywood California. Legend has it that one night he was looking for a midnight snack, pulled whatever he had in the fridge out, various greens, tomatoes, chicken, hard-boiled eggs, avocados, and cheese. He started chopping, topped it with bacon.
Some say it could have gone unnoticed if it wasn't for Sid Grauman, the man behind the intricate Chinese Theatre, who started to request the Cobb salad. The salad and its name went down in history.
1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine lettuce
2 Tablespoons chives, minced
2 medium tomatoes, peeled, seeded, diced
1 whole boneless skinless chicken breast, cooked and diced
6 bacon slices, cooked and diced
1 avocado, peeled and diced
3 hard-boiled eggs, diced
1/2 cup Roquefort cheese, crumbled
French Dressing Ingredients:
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 garlic clove, minced
1/4 cup olive oil
3/4 cup vegetable oil
1. Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives.
2. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
3. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill.
4. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
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