Lettuce, Egg, Tomato...

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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

The Brown Derby's Cobb Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Avocado, Halved, on
Old Chopping Board
Jo Kirchherr
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Tomatoes and Romaine Lettuce with Water
Karl Newedel
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La Belle Cuisine

Cobb Salad is one of our top faves! :) It's a classic!
"Many culinary masterpieces are born out of random
consequences. Such was the case with the Cobb Salad.
According to lore, in 1937 Bobb Cobb, owner of Los
Angeles's famed Brown Derby, got the midnight munchies.
[He] rifled through the restaurant's fridge, where he found
the makings for a great snack. He tossed together lettuce,
avocado, hard boiled eggs, tomatoes, chives, cheese, and
French dressing, then chopped it all up with bacon, which,
as we all know, makes everything better. The Cobb Salad
was added to the menu the next day.
According to food writer Arthur Schwartz, the restaurant
served more than 4 million servings of the dish before
closing its doors." 
Source: Delish.com

The Brown Derby's Cobb Salad
Gourmet Archives

1/2 head Romaine lettuce, rinsed, spun
dry, chopped fine (about 4 cups)
1/2 head Boston lettuce, rinsed, spun dry,
chopped fine
1 small bunch curly endive, rinsed spun dry,
chopped fine
1/2 bunch watercress, coarse stems discarded,
rinsed, spun dry, chopped fine (about 2 cups)
6 slices lean bacon, chopped fine
3 ripe avocados
2 whole skinless boneless chicken breasts
(1 1/2 pounds) halved, cooked, diced
1 tomato, peeled, seeded, diced fine
2 tablespoons chopped fresh chives
1/2 hard-boiled egg, separated, yolk
grated fine, white grated fine
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup olive oil
1 garlic clove, minced
1/2 cup finely grated Roquefort cheese

In a large salad bowl toss together well Romaine and Boston lettuce,
endive and watercress.
In skillet cook bacon over moderate heat until crisp and drain well on
paper towels. Halve, pit and peel avocados and cut into 1/2-inch pieces. Arrange chicken, bacon, tomato and avocado decoratively over greens
and garnish with grated egg and chives.
In a small bowl whisk together vinegar, mustard, garlic and salt and
pepper to taste. Add olive oil in a slow stream, whisking, and whisk
dressing until emulsified. Stir in Roquefort. Whisk dressing and pour
it over salad. Toss.  Serves 6.

More Classic Salad Recipes:
Authentic Caesar Salad
Chicken Waldorf Salad
Fruit Salad with Poppy Seed Dressing
Green Goddess Grilled Chicken Salad
Salade Niçoise, La (Vraie)
Tomato Aspic with Avocado
Ultimate Spinach Salad
 

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