Cobb salad

The Cobb salad is a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and romaine lettuce), tomato, crisp bacon, grilled or roasted (but not fried) chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette.[1][2]

The Cobb salad
TypeSalad
Place of originUnited States
Created byPaul J. Posti for Robert Cobb
Main ingredientsSalad greens (iceberg lettuce, watercress, endive,corn, Romaine lettuce), tomatoes, bacon, chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, red-wine vinaigrette.

Origin

Various stories recount how the salad was invented.[3] One says that it came about in 1937 at the Hollywood Brown Derby restaurant, where it became a signature dish.[3] It is named after the restaurant's owner, Robert Howard Cobb.[4] Stories vary whether the salad was invented by Cobb or by his chef, Paul J. Posti. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.[5]

Another version of the creation is that Robert Kreis, executive chef at the restaurant, created the salad in 1929 (the year the Brown Derby's Hollywood location opened) and named it in honor of Robert Cobb.[6] The same source confirms that 1937 was the reported date of the version noted above, with Cobb making the salad.[6]

Authentic versions of the Cobb salad are prepared using four varieties of greens: iceberg lettuce, watercress, endive and romaine lettuce.[2]

Some recipes include other types of cheese besides Roquefort, such as cheddar or Monterey Jack, or no cheese at all.

The origin of the Cobb salad was the subject of a debate featured in Episode 3 of Season 2 of Curb Your Enthusiasm.[7] [8]

See also

References
  1. "Weekend Recipe: Cobb Salad". KCET. June 23, 2017. Retrieved February 15, 2018.
  2. Kummer, C. (2007). 1001 Foods To Die For. Andrews McMeel Publishing. p. 113. ISBN 978-0-7407-7043-2. Retrieved February 15, 2018.
  3. Editors of Cooking Light Magazine (2013). Cooking Light Lighten Up America: Favorite American Foods Made Guilt-Free. Time Incorporated Books. p. pt146. ISBN 978-0-8487-4488-5. Retrieved February 15, 2018.CS1 maint: extra text: authors list (link)
  4. Zeldes, Leah A. (2010-03-24). "Eat this! The Cobb Salad, a classic use for avocados and bacon". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-08-02.
  5. Monaghan, Gail (June 25, 2011). "Screen Siren Cobb Salad". The Wall Street Journal. p. D5.
  6. Schechter, Molly (May 23, 2012). "Salad sensation celebrates 75 years". Sarasota Observer. Retrieved December 18, 2017.
  7. "Curb Your Enthusiasm".
  8. Easy Travel Recipes
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