by Terri Peña
The Cobb Salad comes to us from the 1930s via The Brown Derby restaurant. It is a composed salad, which means its ingredients are not tossed together, but arranged on a plate for a pleasing ascetic. The composed salad makes a good picnic choice
because people can pick and chose the ingredients they prefer when plating their individual salads. A layer of plastic wrap, pulled tightly, will keep things from shifting around during travel. A crispy baguette and a bottle of wine are all that is needed to turn
this salad into a meal.
This recipe serves four and can be doubled, tripled, or quadrupled as your guest list requires. If you prefer not to use bacon, roasted, salted sunﬂower seeds are a good substitute. You often see this salad served with ranch or blue cheese dressing, the original salad was dressed with French and I have included the recipe.
- 1 head of your favorite salad greens, a combination of lettuces looks pretty
- 2 tomatoes, sliced into thin wedges
- 2 breasts poached chicken, cut into bite sized pieces
- 6 strips of very crispy bacon, crumbled
- 1 avocado, sliced thin
- 3 hard boiled eggs, cut into quarters
- 1/2 cup blue cheese, crumbled
- 1/2 cup grated or crumbled Roquefort or other blue cheese
- Garnish with chopped chives
- Tear the lettuce into bite sized pieces and spread out over the bottom of a large serving tray.
- Place the other ingredients in separate sections on top of the lettuce, alternating colors and textures.
- Serve the dressing along side to be added just before eating.