Friday, May 18, 2012

One of my favorites: The Cobb Salad

The History of The Cobb Salad

The Cobb Salad was created at the Brown Derby Restaurant in Hollywood, way back in 1937. As with many "how this began stories," no one knows the exact details, but here's the Brown Derby's version:
"One night in 1937, Bob Cobb, then owner of The Brown Derby, prowled in his restaurant's kitchen for a snack. Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, romaine, watercress, tomatoes, cold breast of chicken, a hard-boiled egg, chives, cheese and old-fashioned French dressing. He started chopping. Added crisp bacon, and The Cobb Salad was born!"

The following is my version of that delicious creation. Tom doesn't care for hard-boiled eggs, so I added mushrooms. We also love Bleu cheese dressing. Too bad we didn't have any chicken to add. I guess there are no hard and fast rules when you make this in your own kitchen for your family!

Cobb Salad
The Ingredients.
Romaine lettuce 

Bacon, cooked and crumbled

Cherry tomatoes, halved

Avocado, peeled and diced

Sliced mushrooms
Black olives, sliced
Crumbled Bleu Cheese cheese
Salad dressing: French or Bleu cheese
Amounts vary depending on your preferences and how many you plan to serve.
The Directions.

Cover each dinner plate with Romaine. I arranged the ingredients in pie-shaped sections (more or less of each ingredient depending on personal preferences). Drizzle with desired amount of dressing and serve.
The Verdict.
This was fast and delicious, an extra-special treat. I served it with crusty rolls and lovely iced tea.

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