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CathyZ, your chicken might make the #1 all-time T&T as it is first listed at post 87.3 at Gail's!
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Next: christmas goose help! (Waldo)
Date: Thu, 12 Oct 1995 00:14:55 GMT
From: ghorwood (@epicurious.com ())
Cobb Salad
Cobb Salad is something I grew up on. Robert Kreis, the executive chef
of L.A.'s fabled Brown Derby restaurant, developed Cobb Salad in honor
of Bob Cobb, the owner of the Derby. My grandparents, who ate frequently
at the restaurant, got the recipe from Kreis in the late 1940s; my
grandmother passed it on to me.
Cobb Salad
1/2 head romaine lettuce
1/2 head iceberg lettuce
1/2 head chicory (use only the tender inside leaves)
1 bunch watercress
3 tomatoes
2 hard-boiled eggs
2 cooked chicken breasts
1 avocado
6 strips crisp bacon, crumbled
6 ounces blue cheese, crumbled
Boston lettuce
French vinaigrette (recipe below)
After you have washed and dried your greens, set aside the Boston
lettuce and chop the rest finely (fine chopping is the secret to an
authentic Cobb Salad). Combine chopped greens. Cut chicken into
bite-size pieces, dice eggs and add both chicken and eggs to greens.
Peel, seed and chop the tomatoes and add them to mixture. Chop and
add avocado. Toss. Add cheese, tossing salad again. Dress salad with
vinaigrette to taste. Toss once more and top with bacon. Serve on
bed of Boston lettuce.
Serves 4 as a meal, 6 to 8 as a side salad.
French Vinaigrette
1 cup olive oil
1/2 cup sharp red wine vinegar
1 teaspoon dried parsley
1/2 teaspoon dry mustard
1/2 teaspoon Dijon mustard
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
salt to taste
Combine ingredients, mixing well.
CathyZ, your chicken might make the #1 all-time T&T as it is first listed at post 87.3 at Gail's!
Forum Home Page: Archive Swap 1 to 100
Next: christmas goose help! (Waldo)
Date: Thu, 12 Oct 1995 00:14:55 GMT
From: ghorwood (@epicurious.com ())
Cobb Salad
Cobb Salad is something I grew up on. Robert Kreis, the executive chef
of L.A.'s fabled Brown Derby restaurant, developed Cobb Salad in honor
of Bob Cobb, the owner of the Derby. My grandparents, who ate frequently
at the restaurant, got the recipe from Kreis in the late 1940s; my
grandmother passed it on to me.
Cobb Salad
1/2 head romaine lettuce
1/2 head iceberg lettuce
1/2 head chicory (use only the tender inside leaves)
1 bunch watercress
3 tomatoes
2 hard-boiled eggs
2 cooked chicken breasts
1 avocado
6 strips crisp bacon, crumbled
6 ounces blue cheese, crumbled
Boston lettuce
French vinaigrette (recipe below)
After you have washed and dried your greens, set aside the Boston
lettuce and chop the rest finely (fine chopping is the secret to an
authentic Cobb Salad). Combine chopped greens. Cut chicken into
bite-size pieces, dice eggs and add both chicken and eggs to greens.
Peel, seed and chop the tomatoes and add them to mixture. Chop and
add avocado. Toss. Add cheese, tossing salad again. Dress salad with
vinaigrette to taste. Toss once more and top with bacon. Serve on
bed of Boston lettuce.
Serves 4 as a meal, 6 to 8 as a side salad.
French Vinaigrette
1 cup olive oil
1/2 cup sharp red wine vinegar
1 teaspoon dried parsley
1/2 teaspoon dry mustard
1/2 teaspoon Dijon mustard
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
salt to taste
Combine ingredients, mixing well.