This is truly American food. As the story goes, it’s named after Mr. Cobb, owner of Hollywood’s Brown Derby restaurant. It was late and Cobb was hungry, so he put a salad together from leftovers in the kitchen, along with freshly cooked bacon. This is a composed salad – the ingredients are arranged on a platter rather than tossed together, and each person serves herself from her fave ingredients. If you prefer, you can arrange the ingredients into 4 to 6 individual salads. But don’t toss.
1 head romaine lettuce, torn into bite-sized pieces
1 or 2 bunches watercress, or other leafy green, such as arugula or mache, leaves only
4 hard-cooked eggs, peeled and coarsely chopped or quartered
3 c. diced cooked turkey or chicken
2 avocados, peeled and diced
2 tomatoes, chopped
8 slices of bacon, fried until crisp, drained and crumbled
4 - 6 oz. roquefort, or other bleu cheese, crumbled
2 green onions, sliced on the diagonal (garnish)
1/4 c. red wine vinegar
a couple of good shakes of Worcestershire sauce
1/2 t. Dijon mustard
1 garlic clove, finely minced
drizzle of maple syrup (just to Canadianize the recipe)
salt and freshly ground pepper to taste
1/3 c. extra virgin olive oil
Toss together the lettuce and leafy greens and arrange on a large serving platter. Arrange the eggs, turkey or chicken, avocado, tomatoes, bacon and bleu cheese in neat rows on top of the lettuce, covering the lettuce completely. In a bowl, whisk together the dressing ingredients and drizzle the dressing evenly over the salad. Sprinkle with the sliced green onion and serve immediately with good, crusty bread.
Serves 4 as a main.