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Having a huge salad for lunch or dinner is a good thing. All your nutrition and healthy stuff lumped together in one bowl, topped with a nice vinaigrette or creamy ranch is just about (calories aside, of course) the best meal you can make.
I am a big fan of the Cobb salad. OK, let me modify that, I really like everything about a Cobb salad except for the blue cheese that is inexorably linked with the original version of the dish.
When I’m splitting one of these babies with my friend Arlene, I inevitably ask for the blue cheese to be served on the side so she (who is still one of my dearest friends despite her unreasonable penchant for blue cheese) can have my portion. Because I never met a recipe I didn’t try and change, I thought it might be fun to find as many blue cheese-free variations as I could on the theme.
The original Cobb salad was created in 1937 by Robert Cobb, owner of the famous Hollywood eatery The Brown Derby. He was supposedly strolling through his kitchen one night, got an attack of the munchies and decided to make himself a little snack – a salad.
He started pulling things out of the refrigerator, and he put together a unique and spectacular salad.
The salad became an instant hit on the menu and variations of it have been served everywhere since.
The original Cobb salad was served with French dressing. Today’s new and improved Cobb salads are usually offered with either a house “special” dressing or the diner’s choice.
Because French dressing goes especially well with blue cheese, those of you who must have it in your salad might want to try that variety first.
In my not-so-humble opinion, a Cobb salad, other than the original recipe, is a variation-on-a-theme salad that reflects a creative chef’s need to throw everything but the kitchen sink in a bowl and serve it.
The following recipes exemplify that quality and if none of them suite your fancy or palate, go ahead and create your own.
3 to 4 cups iceberg lettuce, chopped or shredded
1 small bunch curly endive, torn into small pieces
2 to 3 cups romaine lettuce, chopped or shredded
1/4 cup green onions sliced thin
2 tomatoes, diced
2 chicken breasts, cooked and diced
6 to 8 slices of cooked bacon, crumbled
1 to 2 avocados, peeled and diced or sliced
3 hard cooked eggs, sliced or chopped
1/2 cup blue cheese, crumbled
1/2 cup French dressing
Mix all the lettuce and green onions together in a large bowl. Arrange the mixed greens on a large shallow platter, in a serving bowl or arrange on individual serving dishes. Place the tomatoes, chicken, bacon, avocado and eggs in rows (strips) or like spokes on a wheel on top of the lettuce. Sprinkle the blue cheese on top. Cover and refrigerate until ready to serve. Drizzle the dressing on top and toss or serve the dressing on the side, whichever you prefer. Serves 6.
1/4 cup French dressing
4 croissants split in half
Red lettuce leaves
1 tomato, sliced thin
1 avocado sliced thin
1/2 cup alfalfa sprouts
4 slices Canadian bacon
3 hard cooked eggs, sliced
Spread the French dressing on both sides of the cut croissant. Place the lettuce on top of one cut half. Place the tomato, Canadian bacon, avocado, sprouts and the slices of egg on top of the lettuce. Cover the bottom half of the sandwich with the top of the croissant and secure with a toothpick. Serves 4.
There is no cheese in this recipe, but if you must, try a shredded Munster or Havarti.
3 cups chopped lettuce (romaine, bib, spring greens, etc.)
3 cups Napa cabbage, shredded
6 to 8 grilled chicken breasts cut into bite-size pieces
3 to 4 avocados, peeled and diced
3 carrots, peeled and julienned
1 1/2 cup mushrooms, sliced
1/2 cup bean sprouts
1 cup sugar snap peas, cut in half
2 to 3 tablespoons green onions, sliced
3 to 4 tablespoons coarsely chopped fresh parsley
1 cup rice noodles
1/2 cup toasted almonds
Dressing:
2 tablespoons sesame oil
2 tablespoons oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon chili flakes
1 tablespoon brown sugar
1 teaspoon minced garlic
Salt and pepper to taste
For dressing: Combine all the ingredients in a jar with a lid and cover. Shake to combine and set aside.
For salad: In large serving bowl, mix the shredded lettuce, cabbage, snap peas, bean sprouts and parsley. Toss to combine. On top of the lettuce mixture decoratively place the chicken, avocados, carrots, green onions and mushrooms. Sprinkle the rice noodles and almonds on top. Drizzle the dressing over the top of the salad and serve. Serves 8.
