According to internet lore, Cobb salad comes from someone named Bob Cobb, who owned the Brown Derby restaurant in L.A. Cobb allegedly pulled whatever ingredients he had in the fridge one night in 1937 and assembled them into a salad and served the creation to his friend Sid Grauman. Sid liked it so much he asked for the Cobb salad the next time he saw him. Cobb made it with watercress but if you don’t have any, lettuce is fine.
This recipe feeds 2 people.
3 tablespoons olive oil
2 tablespoons red wine vinegar
juice from 1/2 a lemon
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
salt & pepper, to taste
2-3 slices thick bacon, cooked, chopped
2 hard-boiled eggs, sliced or quartered
6 cups lettuce, coarsely chopped, or baby greens
1 large heirloom tomato, diced
1 avocado, diced
1 small cucumber, sliced
1/4 cup red onion thinly sliced
1 large chicken breast or 2 boneless chicken thighs, grilled or roasted or poached, sliced or diced
1/2 cup crumbled Roquefort or Blue cheese
- Whisk together the dressing ingredients.
- For a pretty presentation, arrange the lettuce on 2 dinner plates, followed by the remaining ingredients in individual rows or piles. Serve with the dressing on the side.