Uncovering the Fascinating History of the Cobb Salad
The Cobb salad, a timeless classic, has been delighting palates since its supposed debut at the iconic Brown Derby restaurant in Los Angeles during the 1930s. This composed salad, characterized by its decorative arrangement of ingredients, has become a staple in many cuisines. But what makes it so special?
A Masterclass in Flavor and Presentation
The Cobb salad’s beauty lies in its simplicity. With a medley of greens, smoked turkey, blue cheese, avocado, bacon, and eggs, each bite is a harmonious balance of textures and flavors. To elevate this dish, try pairing it with a glass of Adelsheim Pinot Gris from Oregon, which complements the creamy avocado and crisp romaine with its medium body and acidity.
Tips for Enhancing Flavors
When tomatoes are out of season, don’t let that stop you from creating this masterpiece. Simply toss chopped tomatoes with a pinch of salt and let them sit in a fine mesh strainer over a bowl for at least 10 minutes to boost their flavor.
A Recipe Fit for Four
* Servings: 4*
Difficulty: Easy
Total Time: 15 minutes
Active Time: 15 minutes
Ingredients:
- 12 ounces coarsely chopped romaine, Bibb, and watercress greens
- 1/2 cup Red Wine–Parsley Vinaigrette
- 1 medium tomato, cored, seeded, and finely chopped
- 8 ounces smoked turkey, finely chopped
- 3 ounces crumbled blue cheese
- 1 medium avocado, finely chopped (cut just before serving)
- 6 pieces bacon, browned and crumbled
- 2 large hard-boiled eggs, peeled and finely chopped
- 6 tablespoons thinly sliced scallions (about 4 scallions)
Assembling the Perfect Cobb Salad
- Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat, and season with salt and freshly ground black pepper.
- Arrange remaining ingredients decoratively over top of greens, season with freshly ground black pepper, and serve.
A Perfect Pairing
The Adelsheim Pinot Gris from Oregon is an excellent match for the Cobb salad, as its medium body and acidity balance the creamy avocado and crisp romaine, while its melon fruitiness complements the salty bacon.
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