There are several stories as to the origin of this salad. Legend has it that this salad was dreamed up as a late night snack either by or for Robert Cobb of the Brown Derby restaurant in Hollywood; supposedly, items where just pulled out of the fridge, chopped up, and put together in a salad. When I was younger I always thought it was called Cobb because it’s arranged in rows just like the kernels of corn on a cob. As lovely as this salad is, my favorite way to eat it is all mixed up. So why bother to arrange it in such beautiful rows? That question is like asking a woman why she likes flowers knowing that they’ll just die in a week or two. The answer to both questions: because they’re pretty! :) If you haven’t checked out my giveaway, you can check it out here. There’s still time to enter!
(Yield: 1 main-course serving)
2-3 c lettuce (such as romaine or red-leaf), torn into bite-sized pieces
1 scallion, sliced
¼ to ½ of an avocado, chopped
1 tomato or ½ c cherry tomatoes, chopped
2 slices turkey bacon, cooked and chopped
1 egg, hard-boiled and chopped
½ to 1 oz cheese, shredded or crumbled (my favorites for salad are sharp Cheddar, Roquefort, or Bleu)
1 serving croutons
Splash of apple cider vinegar (optional)
Spread the lettuce out across a plate or large bowl. On top of the lettuce, arrange each ingredient in a row. Sprinkle with a little vinegar if desired.