Cobb Salad, making it at home
There is history around the Cobb Salad it looks as if it start was created around 1929 and was named in honor of Robert Cobb the owner of the Brown Derby Restaurant. Seeing that records weren’t kept very well back then it is hard to pin the real beginning of the Cobb Salad.
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Ingredients
- Iceberg lettuce
- Watercress
- Endive torn or chopped a little
- Romaine lettuce
- Tomatoes diced or cut depending on what your using
- 3 strips Bacon cooked
- 1 Hard boiled egg
- 1 Chicken breast grilled
- 1/2 Avocado
- 2 tbs Chives
- 1/4 cup Roquefort cheese
- 1/4 cup blue cheese salad dressing
Instructions
Wash all of your lettuces and other items
You can either cut or teat your lettuce into small bite size pieces
Slice your egg with an egg slicer, that will help make a great presentation
Tomatoes, slice up a nice Roma tomato or cut some plum tomatoes cut in half length ways
Crumble your cooked bacon
Chop the Avocado into small cubes
Mix the lettuces in a bowl
To Plate;
Place a good amount of the lettuces on a plate, spread it out neatly on the plate
Place the other ingredients in rows across the lettuce (like in the picture)
Serve the salad dressing in a small cup on the side
Salt and pepper to your taste
I am not a fan of tearing lettuce, so I cut it. But I do use a ceramic knife when I gut lettuce and other vegetables, they don’t seem to oxidize as much.
The nice thing about salads is you can add or remove items from them. Ham is used in a lot of versions too. Let your creative mind expand of the basics of the Cobb Salad. and if you have your egg cooker it is a snap to have easy to peel eggs.
Washing the lettuces is one thing but drying it is a totally different story, a good lettuce spinner is will worth the money that you spend on it. Getting the excessive water off the leafs will help keep them crisp for days to come.
