Monday, December 20, 2010
Eye of the Beholder: Cobb Salad
Larry: I think I am just going to get a Cobb Salad. I'd like to make a few substitutions, if that's OK. I'll get... no bacon. No eggs. Blue cheese on the side.
Cliff Cobb: Are you sure you want a Cobb Salad? Do you do that every time you order that salad?
Larry: Do you have a problem with it?
Cliff Cobb: It's my grandfather's salad. I'm a Cobb of Cobb Salad fame.
Larry: I think that this is a real (expletive) story.
Larry: You know, my grandfather's name was Harold Bingo, and he invented the game "Bingo".
As the story goes, the Cobb Salad was created at The Brown Derby restaurant in Hollywood by owner, Bob Cobb, in 1926 or in 1937, depending on your source. In the Trick or Treat episode, Larry David made so many changes to his Cobb Salad order that it was renamed the David Salad. Love him or hate him, CYE's David certainly isn't shy.
All this to say, I may not have stayed exactly on recipe when I decided to serve a Cobb Salad, but I stayed pretty close. I realize it would be considered a "retro" salad, but I still enjoy serving it. It is pretty enough to be used as a centerpiece AND a great salad and/or main entree. These are higher fat toppings but I could argue it provides a balance of protein, fat, and carbohydrate.
My "Cobb" Salad
3 hearts romaine lettuce, washed and dried
4 large eggs, boiled and sliced
8 sliced bacon, chopped into 1/2-inch pieces
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then sliced
2 vein-riped tomatoes, sliced (I used
1/2 red onion, thinly sliced
Blue cheese, crumbled
In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Reduce heat to a simmer for 8 minutes. Immediately remove from heat and place under cold water. Peel and slice.
Chop bacon and brown in a skillet over medium high heat until crispy. Drain bacon on paper towels.
Toss sliced avocados with 1/2 lemon juice, to prevent browning.
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Cover lettuce with remainder of juice lemon juice then drizzle extra virgin olive oil over lettuce. Salt and pepper lettuce, to taste.
I prefer serving on a large platter. Arrange rows of the hard boiled eggs, bacon bits, sliced avocado, sliced tomato, sliced red onions, and blue cheese. I like to use a flavorful extra-virgin olive oil as this, together with the freshly squeezed lemon juice, is the only salad dressing.