Cobb Salad with Dijon Vinaigrette (and a little Cobb history!)
Simple Cobb with Dijon Viaigrette
Tiffany’s Simple Cobb Salad
1 small size chicken breast, cooked (about ½ pound before cooking)
6 large romaine lettuce leaves, chopped
1 cup cherry tomatoes, sliced in half
1 avocado, sliced
4 hard boiled eggs, sliced into quarters
8 pieces bacon, cooked to a crisp and crumbled (I prefer crisp turkey bacon! GF and Nitrate free of course)
1. Dice the chicken breast into ½-inch cubes- or slice length wise.
2. Place the lettuce on 4 plates, then top with the chicken breast, tomatoes and avocado
3. Sprinkle bacon crumbles onto each of the 4 individual servings of salad
4. Drizzle dressing over salad
5. Place egg wedges on the outer rim of each plate
6. Serve
Red Wine-Dijon Vinaigrette
• 1/2 cup extra-virgin olive oil
• 1/8 cup lemon juice
• 1/4 cup red-wine vinegar
• 2 Tbsp (or more!) Dijon mustard
• 2 small cloves garlic, minced or pressed
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
You can use a dressing shaker or whisk in a bowl or blend.
**I like mine more sour, so feel free to play with the oil to vinegar/lemon ratios.
HISTORY OF THE COBB SALAD:
Did you know the Cobb Salad was created at the Brown Derby Restaurant in Hollywood?
“One night in 1937, Bob Cobb, then owner of The Brown Derby, prowled hungrily in his restaurant’s kitchen for a snack. Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He started chopping. Added some crisp bacon — swiped from a busy chef.
“The Cobb salad was born. It was so good, Sid Grauman (Grauman’s Chinese Theatre), who was with Cobb that midnight, asked the next day for a ‘Cobb Salad.’ It was so good that it was put on the menu.
