The original Cobb salad was first created at the Hollywood Brown Derby on Vine Street. It arrived at your table on a platter with the ingredients arranged in separate rows. The waiter would then place the ingredients in a large bowl and mix them tableside, before topping the finished salad with French dressing.
Serves 4 to 6
½ head iceberg lettuce
½ bunch watercress
1 small bunch chicory
½ head romaine lettuce
2 medium tomatoes, peeled, seeded, and diced
2 large chicken breasts, skinned, cooked, and diced
6 strips applewood-smoked bacon, crumbled into pieces
1 large avocado, diced
3 large eggs, hard-boiled and diced
2 tsp. chopped chives
6 oz. Roquefort cheese, crumbled
1 cup French Dressing (recipe follows)
1. Finely chop the lettuce, watercress, chicory, and romaine, toss in a bowl, and mound on a serving platter.
2. Arrange the tomatoes, chicken, bacon, avocado, and eggs in rows on top of the salad greens. Sprinkle with chives and Roquefort cheese.
3. Present the salad, then place the ingredients in a salad bowl with the French Dressing and toss. Serve on salad plates.
