All-American Cobb Salad
Make this All-American Cobb Salad in honor of the Fourth of July weekend. Robert Cobb is said to have created this salad at his Los Angeles Brown Derby restaurant in 1937. It can be made ahead, and it's easy to take to a picnic or serve on the patio.
The story goes that Cobb was in his restaurant, had not eaten by midnight and was hungry. So he took whatever was leftover in the refrigerator and created this salad. Use this recipe as a guide and use whatever you have on hand for your Cobb Salad.
The recipe calls for hard-boiled eggs. Here is a simple way to make them. Place the eggs in a sauce pan filled with cold water to cover the eggs. Bring to a boil. As soon as the water starts to boil, remove the pan from the heat and cover with a lid. Let sit for 10 minutes. Drain and cover with cold water to cool the eggs.
Yield 2 generous servings4 cups washed, ready-to-eat lettuce2 hard-boiled eggs4 ounces low-sodium deli ham2 cups tomato quarters¼ cup crumbled Roquefort cheese (2 ounces)½ pound cooked boneless, skinless chicken breast2 tablespoons chopped chives½ cup reduced-fat olive oil and vinegar dressing½ whole wheat baguette, slicedPlace the lettuce on a serving plate. Add the eggs, ham, tomato quarters, cheese and chicken in individual rows over the lettuce. Sprinkle the chives over the ingredients. Drizzle the dressing on top. Serve with the baguette slices.Recipe by Linda Gassenheimer
