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Cobb Salad: A Classic Recipe with a Rich History

A Brief Overview of Cobb Salad

The Cobb salad has claimed its place in American culinary history since the 1930s. Legend has it that Robert H. Cobb, the owner of the famed Brown Derby restaurant in Los Angeles, either created or inspired the salad. While some credit Cobb himself, others point to chef Paul J. Posti as the mastermind behind its inception. According to The Wall Street Journal, one version of the story suggests that Cobb cobbled together leftovers late one night and dressed them with the Derby’s tangy house vinaigrette. Regardless of the exact origin, the salad quickly became a hit, both in Hollywood and across the nation.

The inherent charm of the Cobb salad lies in its combination of fresh and hearty ingredients, which has made it a favorite in both restaurants and home kitchens. Despite its simplicity, many variants fall short of the original’s flavor and texture. To create an unforgettable Cobb salad, some key principles should be followed.

3 Essential Tips for Crafting the Perfect Cobb Salad

1. Use a blender for your vinaigrette and don’t hold back on the vinegar. A blender not only simplifies the dressing process but also ensures a smooth, emulsified texture. Start by blending red wine vinegar, Dijon mustard, honey, salt, and pepper before slowly incorporating oil while the blender runs. The result is a rich vinaigrette that complements the robust flavors of the salad.

While a half cup of vinegar may seem excessive, it’s crucial for achieving that signature tanginess, enhancing the overall flavor against richer components like eggs and avocado.

2. Dress ingredients separately for maximum flavor. Cobb salads can be presented in two popular ways: tossed together, ensuring even coating of dressing, or arranged separately for an elegant display. A hybrid approach involves dressing the lettuce, chicken, and tomatoes individually before assembling them on a platter, allowing for a beautifully seasoned salad with visual appeal.

3. Artfully arrange ingredients over the base of dressed romaine. The visual presentation plays a vital role in the dining experience. To showcase the vibrant colors and textures of the salad, creatively arrange the ingredients over a bed of chopped lettuce, steering clear of a haphazard look. Get imaginative; form clusters or align ingredients in stylish lines for a feast for the eyes.

Jasmine Smith’s approach to preparing poached chicken, bacon, and hard-boiled eggs allows these components to be made in advance. Alternatively, pre-cooked ingredients can be utilized, simplifying last-minute assembly.

How to Assemble a Picture-Perfect Cobb Salad

To undertake this culinary task, begin with the following ingredients:

For the Vinaigrette (yields 1 1/2 cups):

• 1/2 cup red wine vinegar
• 1 small shallot, roughly chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup extra-virgin olive oil

For the Salad:

• 4 small heads romaine lettuce, chopped
• 3 cups poached chicken breasts, cubed
• 6 ounces cherry tomatoes, halved
• 8 slices cooked bacon, roughly chopped
• 1 large avocado, chopped
• 3 hard-boiled eggs, quartered
• 4 ounces blue cheese, crumbled

To prepare the vinaigrette, blend vinegar, shallot, mustard, honey, salt, and pepper until smooth. Gradually add in the oil, mixing until emulsified. Set aside.

In a large bowl, combine the lettuce with half a cup of vinaigrette, seasoning to taste. Transfer the dressed lettuce to a serving dish.

Next, coat the poached chicken with additional vinaigrette and layer it on top of the lettuce. Toss the cherry tomatoes in a bit of dressing and arrange them over the salad. Finally, add the bacon, avocado, eggs, and blue cheese, serving extra vinaigrette on the side.

Special Equipment

Blender

Make-Ahead and Storage Suggestions

The vinaigrette can be prepared ahead of time and stored in the refrigerator for up to five days. Simply shake or whisk before use. The individual salad components can also be prepped and stored separately for a maximum of two days, creating a stress-free assembly process just before serving.

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