Cobb Salad
The now-iconic Cobb salad was born out of midnight hunger in the 1930s at the legendary Brown Derby restaurant in Hollywood, California. The most-cited story credits the owner, Robert Howard Cobb, himself. Around 1937, allegedly famished late one evening, he rummaged through the kitchen, grabbing an eclectic mix of leftovers: lettuce, avocado, tomatoes, cold chicken, hard-boiled eggs, blue cheese, and bacon. He finely chopped this impromptu assortment and dressed it simply with a French red wine vinaigrette. The accidental creation impressed his friend, theater magnate Sid Grauman, who immediately requested the "Cobb Salad" on a subsequent visit. This spontaneous order cemented the salad's place on the menu, transforming a quick snack into an enduring staple of American culinary history.
Reference: The Brown Derby Cookbook (Published 1949).
Note on Plating: This classic is often best served simply, reminiscent of its origins on the restaurant line. The chosen plating keeps it easy and classic, featuring finely chopped, distinct rows of the original ingredients. All fresh components, down to the Point Reyes Blue Cheese and avocado, are sourced from California, honoring the salad's California birthplace.
Recipe:
Salad:
2 heads of romaine lettuce, cut off white ends and tips, chopped into small pieces
1 cup grape tomatoes, rinse and cut in half
1 chicken breast, boneless, skinless, grilled and cut into cubes
4 strips of bacon, baked to a crisp, and broken into pieces
1/2 avocado, diced
2 hard-boiled eggs, chopped
1 slice Point Reyes blue cheese, broken into pieces
Directions:
Place the romaine on a large serving platter. Top it with rows of each ingredient. Serve with the dressing drizzled over the top.
Dressing
1 tsp Dijon mustard
3 tablespoons extra virgin California olive oil
1 tablespoon red wine vinegar
Black pepper to taste
Directions:
Mix the Dijon with the oil and vinegar. Stir well before pouring over the salad. You can also use prepared vinaigrette or simply oil and vinegar.
