This Cobb salad recipe is a bit lighter and healthier than the original Cobb salad recipe. But it is prepared and served the same way: Each ingredient is diced finely and laid out in a long row on top of the greens.
This method not only makes for an attractive presentation, it makes the salad easier to eat, too. You can just pick everything up with a fork -- no unwieldy greens spilling out of your mouth, no oversized vegetables to cut at the table.
The authentic Cobb salad recipe calls for avocado, celery, grilled chicken, tomatoes, bacon, hard-boiled eggs and Roquefort cheese on top of a bed of mixed greens. This Cobb salad recipe uses garbanzo beans (chick peas) in place of the avocado and eggs. And instead of putting the cheese in the salad, it is crumbled into the dressing.
Who Invented the Cobb Salad?
As food legend has it, the Cobb salad was invented at the Hollywood Brown Derby restaurant by its owner, Bob Cobb, in 1937 (although some say it was the Brown Derby chef who created it for Cobb).
According to the story, Cobb was hungry for a midnight snack and went rooting around the kitchen of the Brown Derby for some ingredients. He found an avocado, lettuce, celery, tomatoes and bacon. He later added the grilled chicken, hard-boiled eggs, Roquefort and watercress.
He told famed promoter Sid Grauman (of Grauman's Chinese theater) about the salad, and Grauman asked to try it. It was love at first bite, and the salad ended up on the Brown Derby menu. Today, you can order an authentic Cobb salad at the Brown Derby restaurant in Disney World's MGM Theme Park.
Cobb Salad
- 6 cups salad greens (such as Romaine, watercress, butter lettuce)
- 1 cup canned garbanzo beans, rinsed and drained
- 6 slices turkey bacon, cooked
- 2 cups grilled chicken, diced
- 2 medium tomatoes, peeled, seeded and chopped
- 1 cup Cobb salad dressing (recipe follows)
Cut salad greens into very fine pieces (smaller than bite-size). Place in a large salad bowl. Lay garbanzo beans in a long, lengthwise strip on top of the salad greens. Crumble the bacon and lay in a long, lengthwise strip next to the garbanzo beans. Repeat with the chicken, laying it next to the bacon, and the tomatoes. Serve the salad like this, tossing the dressing into the whole salad at the table.
Cobb Salad Dressing
- 3/4 cup canola oil
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1/4 tsp. sugar
- 1 Tbsp. fresh lemon juice
- 3/4 tsp. Worcestershire sauce
- 1/2 tsp. dry mustard
- 1 clove garlic, minced finely
- 1 tsp. salt
- 1 tsp. pepper
- 1 oz. blue cheese, crumbled
Whisk all ingredients, except blue cheese, together. Once the mixture is emulsified, stir in the blue cheese. Serve with Cobb salad.
Serves 6.
Per serving (including dressing): 516 calories, 43 g fat (5 g saturated fat), 55 mg cholesterol, 13 g carbohydrate, 3 g fiber, 20 g protein, 61% vitamin A, 40% vitamin C, 6% calcium, 12% iron
For more healthy salad recipes, see also:
 |
 |
