Monday, October 1, 2012

Dave Makes Cobb Salad


This is a BIG SALAD.  I mean a big, main course you won't be hungry for a long time Salad!

And there is even a fresh made spicy Mustard Vinaigrette dressing recipe that pairs well.

But first let me apologize to the family of Robert Howard Cobb, the former owner of the classic Brown Derby Restaurant in Hollywood.  Legend has it that in the 20's, Mr. Cobb had not eaten until after midnight. he mixed together  prepped ingredients found on the line, fried up some bacon and "made do" with what he had left.  Mr. Cobb liked the dish so much he added it to a lunch menu and proved so popular it became a permanent addition to the menu.

The classic Cobb Salad is pretty specific, down to the french dressing served.  But the salad has also evolved with any number of restaurants making their claim to a modern Cobb.  Avocado and various vegetarian combinations, salty anchovies and sweet papaya tropical salads pop up...

This is the salad that at least on my kitchen, holds true to the origin... What I had in my kitchen, combined with a little fresh fried bacon...

But first, here's my zingy Mustard Vinaigrette recipe...


Zingy Mustard Vinaigrette


Ingredients
  • 3 TBS Extra Virgin Olive Oil
  • 2 TBS Balsamic Vinegar
  • 1 TBS Fresh Lemon Juice
  • 1 TBS Dijon Mustard
  • 1 TBS Worcestershire Sauce
  • 1 Small Clove Garlic, Minced
  • To Taste Salt and Pepper
Cooking Directions
  1. In a small bowl, whisk together all of the ingredients and set aside. I actually put everything into a blender and whirl for a few seconds. just before adding to the salad, give it a quick second whirl.

For the salad, I cut a head of Romaine Lettuce in half.  Dice the lettuce up , about the size of a half dollar.

And layer the diced ingredients you have on hand....

About a quarter cup each...

Bacon
Red Peppers
Red Onions
Medium/Soft Cooked Egg
My beloved store bought Rotisserie Chicken (I used the meat from a leg, leaving plenty more chocken for other recipes)
Fresh grated Provolone Cheese

And add the dressing to taste!



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This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

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2 comments:

  1. A beautiful salad Dave. Love the ingredients in your dressing. Miss you and Jackie.

    ReplyDelete

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