A classic tale of its creation has it that late one evening circa 1937, after dinner was through and the chefs had gone home, the restaurant’s proprietor, Bob Cobb, and his pal Sid Grauman, were famished but didn’t feel like cooking. So Cobb opened the refrigerator and they grabbed what they could find: lettuce, an avocado, tomatoes, a piece of chicken, a hard-boiled egg, chives, cheese, and French dressing.
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2 cups iceberg lettuce, shredded
2 cups romaine lettuce, chopped
1/2 cup crumbled blue cheese
6 strips cooked-crisp bacon, chopped
3 hard-boiled eggs, peeled and coarsely chopped
2 medium tomatoes, cut into small cubes
1 boneless skinless chicken breast, cooked and cut into small cubes
1 avocado, peeled, pitted, and cut into small cubes
Salt and pepper to taste
1 1/2 cups French dressing
At a glance:
1. Toss the lettuces together. Arrange them evenly across a deep, broad serving plate.
2. Using the lettuce as a bed, arrange all the remaining ingredients (except the dressing) in rows or in triangles like slices of a pie. Dress as desired.
- While it's possible to dress and mix a Cobb salad before serving it, most cooks like to show it off with all ingredients in neat array. Once presented, the salad can either be dressed in a deep bowl or divvied up into individual portions that each eater can dress as desired.
Serves: 4. Per Serving: 300 calories, 9g carbs, 22g protein, 20g fat, 660mg sodium, 185mg cholesterol, 3g fiber
Note: Nutritional information does not include dressing.