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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs. Then one day he chopped up an avocado, along with lettuce, tomato, and bacon, added some salad dressing, and had the result for dinner. A few days later he elaborated on his creation, adding other ingredients he had picked up on his way to the restaurant: chicken breast, chives, egg, watercress, and a wedge of Roquefort. This salad became a staple at the Brown Derby and, eventually, an American classic. Ingredients:
1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups) |
1/2 head of boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups) |
1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups) |
1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups) |
6 slices of lean bacon, chopped fine |
3 ripe avocados (preferably california) |
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine |
1 tomato, seeded and chopped fine |
1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine |
2 tablespoons chopped fresh chives |
1/3 cup red-wine vinegar |
1 tablespoon dijon-style mustard |
2/3 cup olive oil |
1/2 cup finely grated roquefort |
Directions:
1. In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.
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