Cobb Salad

By Bob Lipinski

A salad comprising chopped lettuce (Romaine, Bibb, iceberg, Boston, etc.) tomatoes, roasted or grilled (not fried) chicken breast, hard-boiled egg, avocado, crumbled blue cheese, crisp bacon, scallions, and a red wine vinaigrette. An interesting acronym to remember the ingredients is EAT COBB: Egg, Avocado, Tomato, Chicken, Onion (scallions), Bacon, Blue cheese.

The salad was created in 1937, by Robert Howard Cobb, owner of Hollywood’s Brown Derby Restaurant, in California. One evening, Cobb went into the restaurant’s kitchen for a snack, where he mixed the above ingredients and created his signature salad.

Ingredients:

• 2 heads romaine lettuce, ribs removed and torn into bite-sized pieces
• 1 pint cherry or grape tomatoes, cut in half
• ¾ pound roasted or grilled chicken, cut into 2-inch strips
• 3 scallions sliced into small pieces
• 8 slices bacon, cooked until crisp, then crumbled
• ½ pound blue cheese, crumbled
• 3 large, hard-boiled eggs, peeled and thinly sliced
• 4 medium ripe avocados, coarsely chopped

Dressing:

• ⅓ cup red wine or apple cider vinegar
• ⅔ cup extra-virgin olive oil
• 1 teaspoon granulated garlic
• 1 teaspoon freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 1 ½ teaspoons Dijon mustard

In a large bowl, gently toss the first five ingredients, then add blue cheese, eggs, and avocado. After plating, add dressing and gently toss.

Bob’s Wine Recommendations:

Rosé: Côtes du Rhône-Villages, Spanish rosé wines

Whites: Pouilly-Fuissé, Riesling (dry), Sauvignon Blanc

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR bkjm@hotmail.com