I was asked this week, while in Starbucks… when are we meeting about your book? It was Jon Evans (Big Jon) the guy who helped this site come about. “I know, I know…” I responded. As usual, the craziness of work, had gotten in the way. This weekend, I found my inspiration to write again. In fact, the reason I had started writing my upcoming book was to share memories… the stories & foods that make our lives.
We all have grabbed what’s left in the frig and made something up… that’s exactly of how this salad started.
The Brown Derby and The famous salad have plenty on the internet about them including this site here: http://kitchenproject.com/history/CobbSalad.htm
Below is the ORIGINAL recipe for salad and dressing so you can make your own!
My first job was at “Swensen’s” and my favorite salad we would make was a cobb.
1/2 head lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2 1/2 cups
1/2 head romaine, about 2 1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
1 cup (approximately) Original Cobb Salad Dressing
Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl.
Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens.
Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress.
Just before serving mix the salad with the Cobb salad dressing.
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry English mustard
1 small clove garlic, finely minced
1/4 cup full-flavored olive oil
3/4 cup salad oil
Blend all ingredients together, except oils. Add olive and salad oils. Mix well.
Blend well again before mixing with salad.
A note from the Brown Derby: “The water is optional, depending upon the degree of oiliness desired in the dressing.”