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.