Classic Cobb Salad Recipe
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The Cobb salad is said to have originated at the Brown Derby restaurant in Los Angeles way back in the ’30s. The poster child for composed salads (where the ingredients are decoratively arranged rather than tossed), the Cobb is beautiful when the ingredients are presented in rows. But don’t feel pressured to do so; it tastes just as good tossed together.
Game plan: If tomatoes are not in their prime and you’re dying to make this salad, toss the chopped tomatoes with a pinch of salt and set them in a fine mesh strainer over a bowl for at least 10 minutes to boost their flavor.
- 12 ounces coarsely chopped romaine, Bibb, and watercress greens, washed, dried, and torn into bite-size pieces (about 10 cups)
- 1/2 cup Red Wine–Parsley Vinaigrette
- 1 medium tomato, cored, seeded, and finely chopped
- 8 ounces smoked turkey, finely chopped
- 3 ounces crumbled blue cheese
- 1 medium avocado, finely chopped (cut just before serving)
- 6 pieces bacon, browned and crumbled
- 2 large hard-boiled eggs, peeled and finely chopped
- 6 tablespoons thinly sliced scallions (about 4 scallions)
- Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat, and season with salt and freshly ground black pepper.
- Arrange remaining ingredients decoratively over top of greens, season with freshly ground black pepper, and serve.
Beverage pairing: Adelsheim Pinot Gris, Oregon. This mixed bag of a salad could pair with any number of whites or light reds. But Pinot Gris from Oregon is a good call. Its medium body straddles the contrast between creamy avocado and crisp romaine. Its acidity handles vinegar and scallions. And its melon fruitiness makes a nice match with salty bacon.
Mmm... I'm going to try it today! Thanks Kjonyou for the vinaigrette tip; I was just thinking the same when I read the ingredients at first. It deffinitely will need the vinaigrette.
A Cobb salad without blue cheese is like a burger without Meat!
20 years ago when I moved to Hollywood, I was lucky enough to have my first Cobb salad at the original Brown Derby before it closed. Over the years, I have seen many bad adaptations including things like corn, raw garlic, feta, and vegan. In my opinion, they are all cheap copies of the original like Wal-Mart is to fashion. A true Cobb is not an eclectic mix of whatever you want in a bowl.
Nothing wrong with changing a recipe, just don’t think it’s a Cobb salad at that point. If you adapt something like Eggs Benedict by replacing the sauce to something more spicy, change the muffin to a tortilla, you got Huevos Rancheros not Eggs Benedict.
Try the original Cobb recipe with the exact ingredients including the blue cheese. Missing from this article is the original vinaigrette dressing recipe which complements the blue cheese. Fallow the link for the recipe from the source.
You might be surprised once you taste the real deal, you will never want another bizarre adaptation again.
http://www.kitchenproject.com/history...
I love Cobb salads, but like some of you I am not a fan of blue cheese. I usually just ask to the blue cheese to be left off. I love Gruyere, and it sounds delicious. I will be sure to ask for it next time.
cobb salads are the best! when my sis set this up just like the picture... cobb salads were 1000000x better!
I recently changed up my Cobb salad by adding honey glazed pecans instead of bacon for a friend who is vegetarian. It was a huge hit! I also have used aged Canadian white cheddar with the bacon when making it for myself and boy does that add a kick. When making Cobb salad it is best to always think outside the box.
Another blue-cheese loather here. But I do love me some Cobb salad. At restaurants, I ask that the blue cheese be left out or replaced with goat cheese - and I generally get the goat.
I still dislike blue cheese, but have become tolerant of gorgonzola being a bit milder I have had it also served with a creamy anchovy based dressing. NOT in Vegas but in Tampa, FL and crumbles of feta. It was still great tasting.
The one and only Cobb salad I've ever had was at the Las Vegas outpost of Commander's Palace. Why the one and only? Because I'd avoided it before that point as I loathe blue cheese. Commander's Palace uses Gruyere (and spelled that fact out in the menu description), and a creamy anchovy-based dressing. It was incredibly tasty!