Anyone know why a cobb salad is called a cobb salad?
Apparently in 1937, a man named Bob Cobb was facing a desperate craving for a midnight snack. And, like so many of us when facing a craving, he pulled out a head of iceberg lettuce. God, please give me the healthy cravings of our dear friend Bob Cobb. Cobb then pulled out all the other well-known fixings, and made the first ever Cobb salad. I just realized that it's kind of funny how his name is Bob Cobb (say it out loud). What a legend.
While a Cobb Salad may just be a little too tedious for my midnight cravings (lots of chopping), I do think about it a lot. Probably, because the "cobb" aspect of the salad is not quite as healthy as the actual salad components. Regardless, I set out this late afternoon to concoct my own take on the old fashion cobb salad. Our pal Bobby is probably going to roll in his grave (remind me to look up if he is dead) when he hears what I'm about to say but...I omitted the bacon. I know, I know, can I even call this a cobb salad? I don't know. But hey, I was trying to put my own healthier spin on these greens ok? I also eat enough cured meat for a normal girl, so I think my body will survive. Not featured in my picture is the necessary component of cheese. Honestly, I didn't have any more room! But you better believe that I sprinkled some on after I served myself. The original recipe calls for Roquefort cheese, but my fridge was not as well stocked as Bob's was, so I used blue cheese.
For the dressing, I followed closely the original recipe. Most Cobb Salads are dressed with creamy ranch or blue cheese dressings at restaurants. But, the original recipe calls for a delicious vinaigrette that is very similar to my go to salad dressing.
Ingredients:
1 head of Romaine Lettuce
3/4 cup cherry tomatoes diced
1/2 cup blue cheese crumbled
3 hard boiled eggs diced
1/s cup diced carrots
1 avocado sliced
1/s cup black olives diced
1/2 cup grilled corn
1/2 cup sliced cucumber
2 chicken breasts grilled and diced into strips
Traditional Cobb Dressing:
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1 tablespoon dry English mustard
1 small clove garlic, finely minced
1/2 cup full-flavored olive oil
While a Cobb Salad may just be a little too tedious for my midnight cravings (lots of chopping), I do think about it a lot. Probably, because the "cobb" aspect of the salad is not quite as healthy as the actual salad components. Regardless, I set out this late afternoon to concoct my own take on the old fashion cobb salad. Our pal Bobby is probably going to roll in his grave (remind me to look up if he is dead) when he hears what I'm about to say but...I omitted the bacon. I know, I know, can I even call this a cobb salad? I don't know. But hey, I was trying to put my own healthier spin on these greens ok? I also eat enough cured meat for a normal girl, so I think my body will survive. Not featured in my picture is the necessary component of cheese. Honestly, I didn't have any more room! But you better believe that I sprinkled some on after I served myself. The original recipe calls for Roquefort cheese, but my fridge was not as well stocked as Bob's was, so I used blue cheese.
For the dressing, I followed closely the original recipe. Most Cobb Salads are dressed with creamy ranch or blue cheese dressings at restaurants. But, the original recipe calls for a delicious vinaigrette that is very similar to my go to salad dressing.
Ingredients:
1 head of Romaine Lettuce
3/4 cup cherry tomatoes diced
1/2 cup blue cheese crumbled
3 hard boiled eggs diced
1/s cup diced carrots
1 avocado sliced
1/s cup black olives diced
1/2 cup grilled corn
1/2 cup sliced cucumber
2 chicken breasts grilled and diced into strips
Traditional Cobb Dressing:
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1 tablespoon dry English mustard
1 small clove garlic, finely minced
1/2 cup full-flavored olive oil
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