Name: Cobb Salad
Yield: Serves 6
Ingredients: 1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups); 1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups); 1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups); 1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups); 6 slices of lean bacon, chopped fine; 3 ripe avocados (preferably California); 2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine; 1 tomato, seeded and chopped fine; 1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine; 2 tablespoons chopped fresh chives; 1/3 cup red-wine vinegar; 1 tablespoon Dijon-style mustard; 2/3 cup olive oil; 1/2 cup finely grated Roquefort

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Like many recipes, Cobb salad evolved as a solution to a rather mundane problem.

In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs. Then one day he chopped up an avocado, along with lettuce, tomato, and bacon, added some salad dressing, and had the result for dinner. A few days later he elaborated on his creation, adding other ingredients he had picked up on his way to the restaurant: chicken breast, chives, egg, watercress, and a wedge of Roquefort. This salad became a staple at the Brown Derby and, eventually, an American classic.

Recipe notes

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