We had left over Green Goddess Chicken. We decided to make a
Chicken Cobb Salad. We found a wonderful recipe from a web site called: Simply
Recipes. It is an excellent Chicken Cobb Salad recipe.
Cobb Salad
Simply Recipes
Cobb salad is the quintessential American salad, first pulled
together on a whim by Robert Cobb of the former Los Angeles landmark 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.
The original Brown Derby restaurant on Wilshire Blvd. was
eventually torn down in the 80s, like so many downtown LA landmarks—Perinos,
the Ambassador Hotel—leaving a swath of strip malls in their place.
I fondly remember the Brown Derby.It was in the shape of
huge brown hat (you couldn’t miss it) and within a few blocks of where we lived
when I was a kid. Ah well, big brown hat gone, but thank goodness the salad
remains, a legacy of the Golden Era of Hollywood.
Ingredients
½ head
of romaine
½ head
of Boston lettuce
1 small
bunch of frisée (curly endive)
½ bunch
of watercress, coarse stems discarded
All lettuces
should be rinsed, spun or patted dry, and coarsely chopped
6 slices
of bacon
2 ripe
avocados, seed removed, peeled, and cut into 1/2-inch pieces
1 whole
skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and
diced
1 tomato,
seeded and chopped fine
2 hard-boiled
large eggs, separated, the yolk finely chopped and the white finely chopped
2 tablespoons
chopped fresh chives
1/3 cup
red-wine vinegar
1 tablespoon
Dijon-style mustard
1-2 teaspoons
sugar
Salt and pepper
2/3 cup
olive oil
½ cup
finely grated Roquefort
Method
1.
Cook the bacon in a skillet on medium heat until
crisp on both sides. Remove from skillet and lay out on paper towels to absorb
the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.
2.
In a large salad bowl, toss together well the
various lettuces and watercress.
3.
Compose the salad. Arrange the chicken, the
bacon, the tomato, and the avocado decoratively over the greens and garnish the
salad with the grated egg and the chives.
4.
In a small bowl whisk together the vinegar, the
mustard, and salt and pepper to taste, add the oil in a slow stream, whisking,
and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar
to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss
in with the salad.
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