Subject: Cobb Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 02 2001 - 00:46:07 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Donna of Palatka, Florida for today's food funny:
Did you hear about the guy who worked at the Hershey factory and fell
into a big vat of chocolate syrup? He couldn't get out by himself, so
started yelling "Fire!" at the top of his lungs. When he was finally
pulled out, his rescuers asked him why he had yelled "Fire!" The poor
fellow said, "Who'd have come if I'd yelled chocolate?"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This salad is named for Robert Cobb, the owner of the Brown Derby
restaurants in Los Angeles in the 1930s. According to the legend, he
assembled it from odds and ends on hand for Sid Grauman of Grauman's
Chinese Theater fame, who liked it so much he began ordering it daily,
and the dressing became so popular that Cobb bottled it and sold it
out of his restaurants. It actually makes a meal in itself, but
smaller portions may be served as the salad course of a larger meal.
Cobb Salad
4 cups (1 L) finely chopped iceberg lettuce
4 cups (1 L) finely chopped chicory
4 cups (1 L) finely chopped romaine
2 cups (500 ml) finely chopped watercress
2 medium tomatoes, seeded and finely chopped
2 boneless chicken breast halves, cooked and diced
6 strips bacon, crisply cooked and finely chopped
1 avocado, peeled, pitted, and finely chopped
3 hard-cooked eggs, peeled and finely chopped
1/2 cup (125 ml) crumbled bleu cheese
1 cup (250 ml) Brown Derby French dressing (see below)
Combine the iceberg lettuce, chicory, romaine, and watercress and form
a mound in a large shallow salad bowl or deep platter. Arrange the
tomatoes, chicken, bacon, avocado, and eggs artfully on top of the
greens (long, narrow strips of the individual ingredients is
traditional). Add 1 cup (250 ml) of the salad dressing immediately
before serving. Serves 6 to 8.
Brown Derby French Dressing
1 cup (250 ml) olive oil
1 cup (250 ml) vegetable oil
3/4 cup (180 ml) red wine vinegar
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) Worcestershire sauce
1 tsp (5 ml) dry English mustard
1 tsp (5 ml) sugar
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Combine all ingredients in a large glass jar and shake to combine.
Store tightly covered in the refrigerator. Makes about 3 cups (750
ml).
This archive was generated by hypermail 2b28 : Thu Feb 01 2001 - 00:00:01 EST