Making The Cobb Salad
A good Cobb Salad
The famous Cobb Salad was invented at the Brown Derby Restaurant in Los Angeles in 1926 by owner Herbert Somborn (ex-husband of cinema star Gloria Swanson), screenwriter Wilson Mizner, and, as a silent third partner, studio head Jack Warner. Though the restaurant was famous in its own right, the Brown Derby’s most notable creation was the Cobb Salad, improvised early in the restaurant’s history by then owner Bob Cobb, a former Montana cowboy. As the story goes, late one night Bob got hungry and chopped up whatever he could find in the kitchen. Cobb’s salad might have remained his own little secret had he not made an offhand comment about his new invention to Sid Grauman (of Chinese Theatre fame). The salad piqued Grauman’s interest and he asked for one to try. He fell in love with it. The recipe evolved into a bowl filled with lettuce and topped with stripes of ingredients and tossed tableside. The legend that surrounds the name of The Brown Derby surfaces with many variations. One version says that Somborn once remarked to Mizner and Grauman, “You could open a restaurant in an alley and call it anything, or you could even build it in the shape of a hat, and if the food and service were good, the patrons would come flocking.” (Mizner’s version was that he said to Somborn, “If you know anything about food, you can sell it out of a hat.”)
The original Brown Derby, located on Wilshire Boulevard across from the Ambassador Hotel, was the only one of the four Derby restaurants built in the shape of the famous hat. Despite local efforts to save it, all that remains of the original Brown Derby is the dome, now silver, perched awkwardly atop a nearby mini-mall.
Fortunately, the Cobb Salad lives on and now you can make your own version of the Cobb Salad it a real hearty salad that I'm sure you will love so just give it a try and let me know how you liked it by sending me a E-mail. The Handicapped Chef, Carlton Haynes is owner of Triple H Catering and Consulting service/ for more information E-mail us firstname.lastname@example.org Ingredients For the dressing:
1/4 cup red wine vinegar 1/4 teaspoon sugar 1 1/2 teaspoons fresh lemon juice 3/4 teaspoon Worcestershire sauce 1/4 teaspoon dry English mustard 1 small clove garlic, peeled and minced salt and freshly ground pepper 3/4 cup vegetable oil 1/4 cup extra virgin olive oil
For the salad:
1 head Bibb, Boston, or Butterhead lettuce, cored and coarsely chopped 1/2 head Romaine lettuce, cored and coarsely chopped 1/2 head chicory or curly endive, cored and coarsely chopped 1/2 bunch watercress, stemmed and coarsely chopped 2 medium tomatoes, cored, seeded, and coarsely chopped 2 boneless, skinless chicken breasts, poached and diced (optional) 6 slices bacon, cooked and crumbled 3 hard-cooked eggs, peeled and diced 1/2 cup Roquefort cheese 1 avocado, pitted, peeled, and diced 2 tablespoons fresh chives, chopped
Instructions For the dressing:
Mix together vinegar and sugar in a small bowl. Add lemon juice, Worcestershire sauce, mustard, and garlic. Season to taste with salt and pepper. Using a stainless steel whisk, mix in vegetable and olive oils until well emulsified. Set aside.
For the salad:
Combine Bibb (or Boston or Butterhead), Romaine, chicory (curly endive), and watercress and place on a deep serving platter. Arrange tomatoes in a strip down the center, then arrange eggs, Roquefort, bacon, avocado, and chicken (optional) in strips on either side of tomatoes. Sprinkle salad with chives.
At the table, whisk dressing and pour about 3/4 cup over salad. Toss just before serving.
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