Cobb salad

Cobb salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

A hearty salad meal created by Robert Cobb at Hollywood’s Brown Derby Restaurant in 1936.

Ingredients

Quantity Ingredient
1 whole chicken breast fillet, poached
salad greens such as cos, oak- or coral-leaf lettuce
1 bunch asparagus, trimmed and blanched
4 hard-boiled eggs, quartered
2 avocados, peeled and cut into cubes
3 rashers bacon, cooked and cut into large pieces
1/3 cup stuffed green olives
1 red onion, finely chopped

Dressing:

Quantity Ingredient
1 tablespoon white wine vinegar
salt and freshly ground pepper
1 teaspoon dijon mustard
1 garlic clove, crushed
3-5 tablespoons olive oil

Method

  1. Shred the poached chicken into thin strips. Tear the salad greens into small pieces and place a bed of greens on each plate. Place the chicken on top of each in a row. Arrange the asparagus, eggs, avocado, bacon, olives, and onion on either side of the chicken rows. Drizzle with the dressing and serve.
  2. Dressing: Put the vinegar in a small bowl with the salt, pepper and mustard. Add the garlic and mix well with a fork or whisk. Gradually add the oil, whisking until the dressing has thickened.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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