Recipe: Cobb salad

16:00, Feb 26 2013
Cobb Salad
COBB AND CO: The all-American Cobb salad.

The classic American chopped salad, the Cobb was created by the owner of Los Angeles' long-gone Brown Derby restaurant in 1937 from leftover ingredients - namely bacon, tomato, chicken, avocado, hard-boiled egg, chives, watercress, lettuce and blue cheese.

When Hollywood star Paul Newman opened his restaurant, The Dressing Room, he insisted there always be a chopped salad on the menu that you could eat with a spoon. Now it's back, as part of our love affair with American diner food.

The Cobb salad is bright, crunchy and fresh - and it's as much fun to design and compose as it is to toss and eat. You can change it up any way you like You can dial this up any way you like (try it with red capsicum, celery, carrots, apple cucumber, salami or chickpeas) and you can turn any of your favourite salads - Nicoise, fattoush, caesar - into a chopped salad by chopping the ingredients and arranging them in rows.

Dash of Worcestershire sauce

Dash of Worcestershire sauce Sea salt and pepper 4 Tbsp olive oil

1. Peel the hard-boiled eggs and cut into small dice. Fry the bacon until crisp, then drain well.

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2. Keeping the ingredients separate, chop the chicken breast, avocado and tomatoes, and allow tomatoes to drain their juices.

3. Whisk the dressing ingredients together until smooth. Toss the lettuce in half the dressing and arrange in a single line in the middle of each dinner plate. Add a parallel row of cottage cheese and top it with chopped blue cheese. Arrange the chicken, eggs, bacon, avocado and tomato either side, and drizzle with remaining dressing.

4. Let everyone toss their own salad together as they eat. Serves four.

4. Let everyone toss their own salad together as they eat. Serves four.

- Good Food