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  • Secrets of the Cobb Salad

    [caption id="attachment_1622" align="alignleft" width="350" caption="The Good Old Cobb Salad"]Health[/caption]


    Summer is here, and that means a lot of great salads. Nothing is better than the Cobb Salad, and the Wall Street Journal is here to give us some insight into one of the most popular salads made. Enjoy!

    The year was 1937. Bob Cobb, president and co-owner of the Brown Derby restaurant chain in Los Angeles, was in the kitchen of the Hollywood location. As legend has it, he still had not eaten and it was almost midnight. Rummaging for easy dinner makings in the huge restaurant fridge, Mr. Cobb found a plethora of leftovers—mixed greens, roast chicken, hard-boiled eggs, avocados, tomatoes and Roquefort cheese, all of which, along with some crispy bacon the line cook had thrown his way, he chopped and tossed together with some of the Derby's already famous French dressing. The Cobb salad was born.

    Mr. Cobb's friend Sid Grauman—of Grauman's Chinese Theatre fame and husband of silver-screen goddess Gloria Swanson—was present that evening and became intrigued with his pal's dinner. Curious about this new creation, Mr. Grauman enthusiastically requested "Cobb salad" at lunch the following day.

    Pernille Pedersen for The Wall Street Journal, Food Styling by Karen Evans, Prop Styling by Angharad BaileyOld-Fashioned Cobb Salad

    The dish was soon a menu fixture, one of the most sought-after salads since the discovery of lettuce. This main-course salad was a culinary breakthrough that continues to hit the spot almost a century after its invention. The delicate balancing act—crunchy versus soft, salty versus mild, moist versus dry—is a flawless study in composition. And the signature dressing of Worcestershire sauce, Dijon mustard, garlic, lemon juice and red-wine vinegar joining up with olive oil and just the right amount of sugar provides the final je ne sais quoi.

    Read more at the Wall Street Journal

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