A composed California salad of rows of chopped chicken, avocado, tomato, hard-boiled eggs, blue cheese, and turkey strips over crisp greens with red wine vinaigrette.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large oval platter
Garnishes: chives, croutons
Accompaniments: crusty bread, red wine vinaigrette
Instructions
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1
Whisk red wine vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify the vinaigrette.
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2
Spread chopped lettuce across a large platter.
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3
Arrange rows of chicken, eggs, avocado, tomato, blue cheese, and turkey in neat parallel lines across the greens.
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4
Sprinkle chives over the top.
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5
Present the composed salad at the table, then toss with vinaigrette or serve dressing on the side.
Did You Know?
Bob Cobb, owner of the Brown Derby in Hollywood, allegedly invented it at midnight by raiding the restaurant fridge and chopping up everything he could find.
Chef's Notes
Equipment Tips
- large platter
- sharp knife
- cutting board
- small whisk
Garnishing
chives, croutons
Accompaniments
crusty bread, red wine vinaigrette
The Story Behind Cobb Salad
The Cobb Salad was created in 1937 at the Hollywood Brown Derby restaurant, a celebrity hangout on Wilshire Boulevard. Restaurant owner Robert Cobb improvised a late-night meal from leftovers, arranging the ingredients in neat rows. It became the restaurant's most famous dish and defined the American composed salad.
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