Legend has it that the cobb salad was invented by Bob Cobb, owner of the Brown Derby restaurant in Hollywood, in 1937. It is said that he went into the kitchen after a busy night at the restaurant and made himself something to eat from the leftovers in the walk-in cooler . The cobb salad was a result of his experimentation. Cobb thought his creation was so good that he named it after himself and placed it on the menu the next day. Now the Brown Derby restaurant has closed but the famous salad lives on as a staple on many menus. Be apart of the cobb salad history and make it at home using the recipe below.
½ head iceberg lettuce
½ bunch watercress
1 sm. bunch curly endive
½ head Romaine
2 tablespoons minced chives
2 med. tomatoes, peeled, seeded, and diced
1 whole chicken breast, cooked, boned, skinned, and diced
6 strips bacon, cooked and diced
1 avocado, peeled and diced
3 hard-cooked eggs, diced
½ cup Roquefort cheese, crumbled
Brown Derby French Dressing:
¼ cup water
¼ cup red wine vinegar
¼ teaspoon sugar
1 ½ teaspoons lemon juice
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Worcestershire sauce
¾ teaspoon dry mustard
½ clove garlic, minced
¼ cup olive oil
¾ cup vegetable oil
Finely cut lettuce, watercress, chicory and Romaine and arrange in salad bowl or on a large deep plate.
Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens.
Dice chicken breasts and arrange over top of chopped greens.
Finely chop bacon and sprinkle over the salad.
Cut avocado in small pieces and arrange around the edge of the salad.
Add the chopped eggs, chopped chives, and grated cheese. Just before serving drizzle with French Dressing.
Brown Derby Old-Fashioned French Dressing:
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill.
Shake before serving. Makes about 1 1/2 quarts. Keeps well in the refrigerator.
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