Traditional Cobb Salad

[hka]

What kind of dressing is in traditional Cobb Salad? I just had one for lunch, which was wonderful, but I was curious what kind of dressing it was because it seems very light. Thanks in advance!!

[Gail]

I wouldn't be surprised if every place makes it a little different. The recipe I checked, ostensibly the recipe from the Brown Derby Restaurant in Hollywood, uses what they call a Special French Dressing, which appears to be a fairly standard vinaigrette with lemon juice, red wine vinegar, mustard, Worcestershire, a couple of oils, salt, pepper and garlic. ...oh, and water... http://www.cookinglight.com/bbs/smile.gif

[hka]

Thank you Gail. That sounds a bit like it tasted. It was really good. I don't suppose you know of a low fat version of that dressing do you?

[cjm]

hka-Several years ago DH & I were in Las Vegas, NV and had the most wonderful Cobb Salad at The Brown Derby in the MGM Grand. After numerous phone calls/emails to them they sent me a recipe for the "Cobb Salad as Served at MGM Grand" as well as the "Cobb Salad Dressing as Served at MGM Grand"...

Enjoy!

Cobb Salad (Per Person)

2oz cooked chicken-finely diced
1oz iceberg lettuce-washed & chopped
1oz romaine-washed & chopped
2oz chopped tomatoes
1/2 avocado-thinly sliced
2oz cooked bacon-finely chopped
2oz hard cooked eggs-finely chopped
2oz grated roquefort cheese
Place greens in bowl, arrange all other ingredients attractively across the greens, add dressing at time of service.

*******
Cobb Salad Dressing

2 egg yolks
juice of 1 lemon
3Tbl Worchestershire Sauce
1Tbl Dijon Mustard
1 clove minced garlic
2 cups olive oil
1/2 cup water
salt & pepper to taste
Wipe eggs vigorously by hand or in electric blender until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients & season with salt & pepper to taste. Makes about 3 cups or 12 servings.

[Gina O]

cmj-I too had that salad at the MGM Grand. I am an avid Cobb Salad fan and there's is the best I have ever had. You have made my day by posting the recipe. Gina

[hka]

Hi cjm, I just saw your posting. Thank you for that! Do you think I could use egg substitute rather than the yolks or maybe a combo to help lighten it a bit? It's actually not that bad and I look forward to giving it a try. Especially since I've never made one before!! http://www.cookinglight.com/bbs/smile.gif

[mlou]

Just in case anyone is interested....cobb salad is Karl Malone's favorite food, so if you have him to dinner you are set http://www.cookinglight.com/bbs/smile.gif

I only know that cause my son is a huge fan and I couldn't resist the trivia post http://www.cookinglight.com/bbs/smile.gifSorry, I will try to behave better in the future.........NOT!

[Gail]

Hi,

I just saw your note to me this morning. Interesting to note that while it appears the salad contents at the MGM Grand are the same as the one I've got, the dressing is different. Since mine comes from a fairly old book, it may be the newer recipe posted may be an improvement on the old. Nonetheless, I'll pass it on in the event you feel like trying to light it up or running a comparitive study.

COBB SALAD
If ever there was the quintessential Los Angeles salad, it has to be the old Brown Derby's famous Cobb Salad. In the original salad, all the ingredients are chopped very finely or practically minced.

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine
2 tablespoons minced chives
2 medium tomatoes, peeled, seeded, and diced
1 whole chicken breast, cooked, boned, skinned and diced
6 strips bacon, cooked and diced
1 avocado, peeled and diced
1/2 cup Roquefort cheese, crumbled
Special French Dressing (recipe follows)

Chop lettuce, watercress, endive, and romaine in very fine pieces using knife or food processor. Mix together in 1 large wide bowl or individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado, and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. At serving time toss with 1/2 cup Special French Dressing. Pass remaining dressing.

MAKES 6 SERVINGS

SPECIAL FRENCH DRESSING

1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 clove garlic, minced
1/4 cup olive oil
3/4 cup vegetable oil

Combine the water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic, and oils. Chill. Shake well before using.

MAKES ABOUT 1 1/2 CUPS

(FROM: Best Recipes from the Los Angeles Times)



[This message has been edited by Gail (edited 04-04-2001).]