Cobb salad is a classic California dish made with lettuce, chicken, eggs, bacon, avocado, Roquefort cheese, and chives, dressed with a vinaigrette. It was invented in 1937 at the Brown Derby restaurant in Hollywood. The salad can be served chopped or in strips and the dressing can vary. The salad’s base can also vary, but traditionally includes bitter greens.
A Cobb salad is a salad that contains lettuce, tomatoes, chicken breast, hard-boiled eggs, avocado, crispy bacon, Roquefort cheese and chives, dressed with a special vinaigrette. This salad has been seen by many as a classic of California cuisine, ever since it was invented in the Golden State in the 1930s. Many restaurants offer a version of the Cobb salad, and you may see the ingredients changed a bit to accommodate regional tastes. This salad is also very easy to make at home.
According to legend, Cobb salad was invented at the Brown Derby, a famous Hollywood restaurant, in 1937. The owner of the restaurant, Robert Cobb, threw the salad from the leftovers into the refrigerator to satisfy Sid Grauman’s appetite. Because Grauman complained of a toothache, Cobb kindly sliced the ingredients finely so they wouldn’t have to be chewed, and Cobb’s salad became an instant hit.
There are two ways to serve a Cobb salad. In some establishments, it will be presented as a compound salad, with chicken, tomatoes, egg, bacon, and avocado arranged in colorful strips on a bed of lettuce, then the salad will be chopped at the table; some consumers prefer to make the cut themselves. In other cases, a Cobb salad will be ground up in the back of the house and presented in a ready-to-eat format.
The lettuce in the salad typically comprises a compound and traditionally includes bitter greens such as chicory in addition to romaine and iceberg lettuce. The blend of vegetables in the salad base can greatly alter the flavor of the salad, making it complex and interesting or rather bland. Some consumers like to ask their waiters what greens are used in the Cobb salad to judge whether it’s worthy of ordering, as some restaurants cheat and only use one variety of salad, usually the cheaper iceberg lettuce.
The contents of the dressing vary according to personal taste and structure. Being a vinaigrette, the dressing obviously contains vinegar, typically red wine vinegar, but it can also contain sugar, salt, pepper, dry mustard, lemon juice, olive oil, garlic and a dash of Worcestershire sauce. Generally the dressing is drizzled onto the salad and the salad is not tossed, unless the consumer wishes to do so.
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