Packed full of protein and fat, Cobb Salad seems to be me the perfect fare for anyone on a low-carbohydrate diet. In 1936, so the story goes, Bob Cobb, the owner of the Brown Derby restaurant in Los Angeles, went into the restaurant’s kitchen and put whatever intrigued him into a salad. He served it to some friends, who later came back looking to have it replicated.
Bob Cobb would probably approve of any or all of the following: substitute feta for the blue cheese, prosciutto for the bacon, and/or steak for the chicken.
FOR THE DRESSING
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
¼ teaspoon Worcestershire sauce
1 teaspoon black pepper
FOR THE SALAD
1 pound poached chicken or cooked turkey breast, shredded
½ pound bacon, cooked, blotted with a paper towel, and chopped
1 to 2 avocados, cubed
3 large tomatoes, cubed
¼ pound blue cheese, well crumbled
¼ cup chopped fresh chives
2 large hard-cooked eggs, chilled (optional) and halved or quartered
2 to 3 cups chopped romaine lettuce
2 to 3 cups watercress leaves
1. To make the dressing: Place all the ingredients in a blender and blend until smooth. Set aside.
2. To make the salad: Place all the ingredients except the lettuce and watercress in a large mixing bowl. Pour the dressing over the salad and gently toss. Serve over a bed of mixed romaine and watercress.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)