on September 09, 2011
First pulled together on a whim by Robert Cobb of the former Los Angeles Brown Derby restaurant when he needed to feed Sid Grauman late one night (1937). It was such a hit, movie stars started requesting ‘Cobb’s salad’, and soon its popularity spread.
½ Head of romaine
½ Head of Boston lettuce
Lettuce should be rinsed, spun or patted dry, and coarsely chopped
6 Slices of bacon, cooked and crumbled (or ready-made bacon bits)
2 Ripe avocados, seeds removed, peeled and diced or in crescents
1 Skinless, boneless chicken breast, cooked and cubed
1 Tomato chopped into chunks
2 Hard-boiled large eggs chopped or in slices
2 cups Grated cheddar cheese
Blue cheese or ranch dressing
1. Toss the lettuce together in a large salad bowl.
2. Cook the bacon until crisp on both sides. Lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.
3. Compose the salad. Arrange the chicken, bacon, tomato, egg and avocado decoratively over the greens.
4. Serve with dressing on the side.
Serves 4 to 6