Here is my version of the classic Cobb salad, first served at the Brown Derby, a famous Hollywood restaurant.
The story goes that the owner, Bob Cobb, fed up with hot dogs and hamburgers every day, chopped up some ingredients he had on hand and layered them over iceberg lettuce. The Brown Derby is no more, but the salad is still famous.
This is a vegetarian version. A true Cobb includes chopped chicken and bacon.
Servings: 4
salad
3 cups shredded iceberg lettuce
3 cups shredded romaine lettuce
2 avocados, peeled and diced
2 ripe tomatoes, chopped
1 cup chopped red onion
2 hard-boiled eggs, chopped
½ cup crumbled Roquefort or other blue cheese
dressing
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
½ teaspoon chopped garlic
3 tablespoons white wine vinegar
½ cup olive oil
Salt and freshly ground pepper
Method
Place lettuce on a platter. Place avocados, tomatoes, onions, hard-boiled eggs and Roquefort in layers across the lettuce.
Whisk together mustard, mayonnaise, garlic and vinegar. Slowly whisk in olive oil.
Season with salt and pepper.
Lucy Waverman