Today, in Ineskohl Kitchen, I present a recipe known internationally for being the favorite salad of Hollywood stars. It is the Cobb salad, a dish that Robert H. Cobb invented. It turns out that this character was the owner of a restaurant called Brown Derby located in Hollywood. One night in 1937, Sid Grauman, the creator of the Grauman’s Chinese Theater in Hollywood, came into the restaurant, and Robert prepared him a light appetizer made of various ingredients, mostly finely chopped. He liked it so much that he repeated the experience later and the rest of the Hollywood stars began to order it as well. The Cobb salad became so famous that it has been cooked in many restaurants around the world with its corresponding variants.
INGREDIENTS FOR 4 PERSONS
- 200 g chicken breast
- 100 g bacon cubes
- 100 g fresh cheese
- 2 boiled eggs
- 1 green bell pepper
- 1 small fresh onion
- 1 tomato
- 1 small jar of sweet corn
- Perrins sauce
- Lemon juice
- Dijon mustard
- Bread croutons
- Iceberg lettuce
- Green olives
- Olive oil
HOW TO MAKE COBB SALAD
1 – Fry the croutons
We will begin by making the bread croutons. To do this we will cut 2 slices of sliced bread without crust (or we will cut the crust before if they have it) and we will put all the little cubes to fry in a pan with a finger of oil.
2 – Remove excess fat
When they are well browned, we will remove the croutons to a plate with absorbent paper to remove excess fat.
3 – Cook the bacon and the chicken breast
Next, cut the bacon into strips and the chicken breast into small cubes. We put the bacon to cook in a pan with a little olive oil covering the bottom and when it is half done, add the chicken and season. When everything is done, remove it to a plate.
4 – Chop the tomato, onion and green bell pepper.
Now proceed to chop the vegetables into small pieces. Start by peeling the tomato and cutting it into small cubes. Then we will do the same with the onion and the green bell pepper, but in these cases we will cut them into very fine cubes. Then we will add everything to a big bowl where we will mix all the ingredients.
5 – Prepare the vinaigrette
At this point, we will prepare the salad sauce. We will put in a jar a small bowl of olive oil almost full. We will use the same container to add the rest. In the case of the Perrins sauce, we will put a drizzle that covers the bottom of the bowl. Of lemon juice, we will put half a bowl. Of Dijon mustard, about 3/4 of the bowl. Then add a little salt, close the jar and shake it until everything is well mixed.
6 – Add the corn, olives and fresh cheese.
Then add the sweet corn (previously drained), the green olives and the fresh cheese cut into small cubes.
7 – Mix the salad
We only have to add the iceberg lettuce well cleaned and drained, add sauce to taste and mix it all.
8 – Garnish the Cobb salad
To finish, put the Cobb salad in a bowl and decorate it with the boiled eggs cut as you like.
9 – We have already finished the Cobb salad.