| Regional Foods | Cooking Articles
| Culinary Dictionary
Cobb Salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles, California,
found a way to use up leftovers. Cobb had been improvising with the salad for years. For more history of the Cobb Salad, check out the
History of Salads and Salad Dressings.
You can be as creative as you want with ingredients in making your Cobb Salad. The below
recipe is for a standard Cobb Salad, but it is ok to add other ingredients of you choice.
Cobb Salad - How To Make Cobb Salad
Salad and Salad Dressing,
Yields: 4 to 6 servings
Prep time: 30 min
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
herbs (of your choice)
2 cups chopped watercress lettuce (tough stems removed)
4 cups diced cooked turkey or chicken
avocados, pitted, peeled and diced
1/4 pound plus 1 ounce Roquefort cheese or blue cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1/2 teaspoon coarsely-ground
1/3 cup extra-virgin
Several long chive lengths for garnish
Cut the hard-cooked eggs into 1/2-inch dice. Set aside.
In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes,
and the 1/4 pound Roquefort or blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern (see photo above), covering the lettuce almost completely.
In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste.
While whisking, slowly drizzle in the olive oil to form a thick dressing.
Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.
Makes 4 to 6 servings.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -