Cobb Salad was born in the 1920s at Hollywood’s Brown Derby restaurant, where a restaurant manager by the name of Bob Cobb created it as a way to recycle leftovers. The classic vinaigrette dressing really makes this salad, which traditionally contains finely chopped chicken, bacon, hard-boiled eggs, cheese, and lettuce. All the ingredients are chopped and arranged to give a colorful presentation. I like the chicken when it’s grilled because it adds a smoky flavor and a pleasing crunchiness. If you prefer, you can also sear the chicken over high heat. Store Cobb dressing in the refrigerator and use leftovers within several days.

　　

Ingredients

serves 6 to 8

　　

For the Dressing

1/4 cup red wine vinegar

　　1/4 teaspoon sugar

　　1 teaspoon fresh lemon juice

　　2 teaspoons kosher salt

　　3/4 teaspoon freshly ground black pepper

　　3/4 teaspoon Worcestershire sauce

　　1/4 teaspoon dry mustard

　　1 small garlic clove, finely minced

　　1/4 cup olive oil

　　3/4 cup canola oil

　　

For the Salad

Two 6-ounce boneless, skinless chicken breasts

　　Kosher salt and freshly ground black pepper to taste

　　4 extra-large eggs

　　6 slices bacon (1/8 inch thick)

　　1 head romaine

　　1 bunch watercress

　　2 heads Belgian endive

　　1 bunch arugula

　　2 ripe avocados, halved, peeled, pitted, and cut into 1/2-inch dice

　　2 medium tomatoes, cored and chopped into 1/4-inch pieces

　　

Step 1

Make the dressing: Combine 1/4 cup of water, the vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, mustard, and garlic in a large bowl. Stir well until combined.

　　

Step 2

Slowly pour in the olive oil and canola oil. Using a whisk, mix the dressing vigorously until creamy and thick. Taste, and adjust the seasonings as needed.

　　

Step 3

Make the salad: Grill or broil the chicken breasts under a broiler or on an outdoor grill, or sear them in a very hot pan, for 3 to 4 minutes on one side, then for 2 to 3 minutes on the other side, until nicely seared on the outside and cooked thoroughly on the inside. Season with a little salt and pepper. Let the chicken rest for 10 minutes so the juices have a chance to distribute throughout the meat. Chop the chicken into 1/2-inch pieces.

　　

Step 4

Bring a pot of water to a boil. Add the eggs, reduce the heat, and simmer for 12 minutes. Remove the eggs from the water and run under cold water. Peel them under the running water. Finely chop the eggs; set aside.

　　

Step 5

Cook the bacon in a single layer in a skillet for 5 minutes, or until crisp, turning it once or twice. Drain on paper towels. Chop the bacon into a small dice.

　　

Step 6

Wash the romaine, watercress, Belgian endive, and arugula thoroughly in several changes of water. Spin them dry in a salad spinner or pat them dry with paper towels. Chop into 1/4- to 1/2-inch pieces.

　　

Step 7

Toss the greens together on a large platter. They will serve as a base for the other ingredients. Arrange the chicken, eggs, avocados, tomatoes, and bacon into individual piles around the greens.

　　

Step 8

Just before serving, drizzle the dressing over the salad. Alternatively, pour the dressing into a cruet or pitcher and let guests dress their own salads.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.