Ingredients:
1/2 Head romaine -- rinsed, spun dry, and chopped fine (about 4 cups) |
1/2 Head Boston lettuce -- rinsed, spun dry, and chopped fine (about 4 cups) |
1 bunches curly endive -- rinsed, spun dry, and chopped fine (about 4 cups) |
1/2 Bunch watercress coarse stems discarded and the watercress rinsed, spun dry -- and chopped fine (about 2 cups) |
6 Slices lean bacon -- chopped fine |
3 large avocados ripe |
2 Whole skinless boneless chicken breasts (about -- halved,1 1/2 pounds total) cooked -- and diced fine |
1 large tomato -- seeded and chopped fine |
1/2 large hard-boiled egg -- separated, the yolk grated fine and the white grated fine |
2 Tablespoons chopped fresh chives |
1/3 Cup red-wine vinegar |
1 Tablespoon Dijon-style mustard |
2/3 Cup olive oil |
1/2 Cup finely grated Roquefort |
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Preparation / Directions:
In a large salad bowl toss together well the romaine, the Boston lettuce,
the
curly endive, and the watercress. In a skillet cook the bacon over moderate
heat, stirring, until it is crisp and transfer it with a slotted spoon to
paper towels to drain. Halve, pit, and peel the avocados and cut them into
1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado
decoratively over the greens and garnish the salad with the grated egg and
the chives. In a small bowl whisk together the vinegar, the mustard, and
salt
and pepper to taste, add the oil in a slow stream, whisking, and whisk the
dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing,
pour it over the salad, and toss the salad well.
like many recipes, Cobb salad evolved as a solution to a rather mundane
problem.
In the late 1920s, Bob Cobb, manager of the original Brown Derby in
Hollywood, California, was becoming tired of his daily meals, which
consisted
mostly of hamburgers and hot dogs. Then one day he chopped up an avocado,
along with lettuce, tomato, and bacon, added some salad dressing, and had
the
result for dinner. A few days later he elaborated on his creation, adding
other ingredients he had picked up on his way to the restaurant: chicken
breast, chives, egg, watercress, and a wedge of Roquefort. This salad became
a staple at the Brown Derby and, eventually, an American classic.
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