Classic Cobb Salad Recipe From La La Land

Cobb Salad - Los Angeles

When we think of Los Angeles we think of a dreamy La La Land – a city brimming with celebrity-studded restaurants where the stars and the starry-eyed eat or where beautiful people from movie screens and television sets run wild. But peel away the Hollywood layer and you’ll realize there’s so much more than the glitz and glamour for which it’s renowned, like being home to some of the United States’ very best museums, being dotted with beaches with options for an afternoon chilling on the sand from Santa Monica to Redondo and of course Downtown LA enjoying a resurgence in recent years, with a wealth of excellent new restaurants and bars with both classic American diners and food that celebrates the life of its migrant communities. Korean barbecues, vegan cafés, and Japanese sushi places are found in abundance, however, if there’s one dish that the tinsel town inhabitants love to embrace time and again through their repeat orders then it is the Cobb Salad.

It is believed that the Cobb salad was invented in the 1930s at The Brown Derby, a famous Los Angeles restaurant whose owner, Robert Cobb, found some leftovers in the kitchen – hard-boiled eggs, salad greens, chicken breast, avocado, chopped bacon, tomatoes, and Roquefort cheese among them. He tossed all of the ingredients with some salt, pepper, and vinaigrette consisting of olive oil, red vinegar, lemon juice, garlic, and Worcestershire sauce, and Cobb Salad as born. Thanks to a variety of movie stars who ate at the restaurant, that the dish rose to stardom, becoming a symbol of Californian cuisine. Although the restaurant is closed today, the tradition of consuming Cobb salad remains a staple of American food. While we would love to take the next flight out to LA, however with all the travel restrictions at the moment, it may seem a bit unviable. But if you still want to dine like a star from the comforts of your home, you could follow the recipe below.

Ingredients for Classic Cobb Salad:
1/3 c. red wine vinegar
1 tbsp. Dijon mustard
2/3 c. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 head romaine lettuce, coarsely chopped
4 hard-boiled eggs, peeled and quartered
12 oz. cooked chicken, diced
8 slices bacon, cooked and crumbled
1 avocado, thinly sliced
4 oz. crumbled blue cheese
5 oz. cherry tomatoes halved
2 tbsp. finely chopped chives

Method Of Classic Cobb Salad :
• In a jar, shake together vinegar, mustard, and oil and season with salt and pepper.
• On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.
• Season with salt and pepper, drizzle with dressing and garnish with chives.

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