Make your salad a Cobb
There are many legends surrounding how the Cobb salad was invented, but one thing is certain—it was created at the Brown Derby restaurant in California. What began on their menu in the 1930s has come to be a familiar item on menus around the world.
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Cobb Salad
8 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado, peeled, pitted and diced
3 green onions, chopped
1 8-ounce bottle Ranch-style salad dressing
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce. Drizzle with Ranch-style dressing and enjoy. Makes 6 servings.
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Authentic Cobb Salad
1/2 head lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2-1/2 cups
1/2 head romaine, about 2-1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1 avocado
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
1 cup Cobb salad dressing
Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl.
Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens.
Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress. Just before serving mix the salad with the Cobb salad dressing. Makes 6 servings.
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Homemade Cobb Salad Dressing
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon granulated sugar
1 teaspoon freshly squeezed lemon juice
1-1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 small clove garlic, finely minced
1/4 cup olive oil
3/4 cup salad oil
Blend all ingredients together, except oils. Add olive and salad oils. Mix well.
Blend well again before mixing with salad. Makes 1-1/2 cups.
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Pantry Pointers
Never squeeze lettuce. Allow to drain in a colander or use a salad spinner.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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