City Palate

The Wine & Beer Issue - May June 2017

Cobb Salad
Cobb Salad.html

Cobb Salad

July/August 2012

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.

Salad:

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)

Dressing:

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.


Vegetables and Salads