Tried & True Chef Salad, a.k.a. Cobb Salad

With summer approaching, I’m in the mood for entree salads. Something quick to prepare without heating up the kitchen oven or stove. A “Chef Salad” is my “go to” choice for a simple dinner when I want a homemade meal but am too tired too cook. I have been making this salad for many years, especially after a long commute home from work at night. I would look for ingredients in my refrigerator, improvise making a Chef Salad, enjoy a satisfying meal and then collapse for the night. Although I no longer have that long commute home, this salad is still at the top of my list of “easy supper meals.” Today, I’m putting a slight spin on a “Chef Salad” by making a “Cobb Salad” version.

Classic “Cobb Salad”

When I first started making my dinner chef salads, I just called them “one-bowl” meals. My salads always started with lettuce and chopped chicken and hard boiled eggs. Then, I added whatever ingredients were found in my refrigerator. Eventually, I realized that my salads had alot of similarity with a “Cobb Salad.”

So today, I’m making a “Cobb Salad” which is basically a “Jazzed-Up” chef salad. What is a “Cobb Salad”? It appears to be created in 1937 by a restauranteur, Robert Howard Cobb, who co-owned The Brown Derby restaurant in Los Angeles, California. The owner had worked busily in his restaurant all day. Late that night he realized that he hadn’t eaten. He went into the kitchen and concocted a combinaton of ingredients making the entrée salad. The salad became popular with his patrons — which included many celebrities — and it was added to the restaurant menu. So, the “Cobb Salad” is named after the restaurant’s co-owner. The salad has nothing to do with corn or corn cobs. The popularity of the salad spread throughout the country and it continues to appear on restaurant menus even to this day. I can recall Chili’s Grill & Bar Restaurant chain offering this salad as well as Chick–fil-A fast food chain and even McDonald’s. Over the years, it has become perhaps the quintessential all-American salad.

What makes up a Cobb Salad?

The defining characteristic of a “Cobb Salad” is the ingredient list. The original Cobb Salad used Romaine lettuce as the base. Chopped chicken was included as well as bacon bits, hard boiled eggs, avocados, green onions and crumbled Roquefort or Blue cheese. The other characteristic to a “Cobb Salad” is the presentation. The ingredients are always spread across the lettuce in neat little rows. Homemade French Salad Dressing was passed at the table.

My Cobb Salad

My version of “Cobb Salad” includes some or all of these ingredients. Let’s be creative! I use the same general pattern every time — starting with lettuce and then layering on leftover chicken followed by hard boiled eggs, cheddar cheese and vegetables (tomatoes, green onion, broccoli, cauliflower florets). Often include some sort of pasta — such as bow tie pasta — makes it into the salad. I love to add avocados and occasionally nuts such as these almonds. Plus, I’ll rarely skip homemade garlic croutons. Although a traditional “Cobb Salad” includes bacon bits and Roquefort or Blue cheese, I’ll usually opt to leave these ingredients out of my salad. For dressing, my choice varies from day to day — really, any dressing works — but my favorite is homemade “Classic French Vinaigrette.” (See recipe link below.) This salad is a one-bowl meal. It is simple and satisfying.

Recipe and Ingredients

The choice of ingredients and salad dressing is entirely up to the creator. The salad preparation involves chopping up the ingredients and layering them on lettuce. Serve the dressing on the side. Here are comments regarding several ingredients.

• Chicken. I almost always include a chopped chicken breast in my “Cobb Salad.” If I have leftover rotisserie chicken or baked chicken, I’ll use this. One chopped chicken breast is enough to serve two people. Often I will substitute chicken tenderloins strips. These are quick to defrost and cook. After thawing, I remove the thick tendon from the center of the tenderloin. Then I sauté the tenderloins in a little oil and seasoning with Creole seasoning until they are cooked throughout. (This takes about 10 minutes.)
  
• No chicken? If I am totally out of any type of chicken, then it is easy to substitute a can of tuna fish. Or dice up ham or smoked deli turkey and add it to the salad. Or, skip these proteins entirely.
  
• Hard Boiled Eggs. Hard boiled eggs are quick and simple to prepare. I let these boil on the stove while I’m chopping up everything else. To cook the eggs, completely cover large eggs with cold water in small saucepan. Heat to boiling over high heat. Turn burner down to a simmer and cook 10 minutes. Remove from stove. Drain and cover with cold water. When cool enough to handle, peel and dice.
  
• Cheese. “Cobb Salads” traditionally include Roquefort or Blue cheese crumbles. I don’t typically keep either of these cheeses in my refrigerator. Therefore, I use either cubed or shredded Cheddar cheese.
  
• Croutons. I love homemade croutons. I don’t know why, but they add a special touch to a salad. An air fryer turns making croutons into a simple task. To make homemade croutons, butter both sides of 2 slices of bread with a small amount of margarine. (French bread or whole wheat bread makes great croutons.) Sprinkle on garlic salt. Slice into small squares. Cook in air fryer for 5 to 10 minutes at 300 degrees.
  
• Salad Dressing. Any salad dressing can be used with this salad. My favorite choices are my own homemade recipes:
• “Classic French Vinaigrette” is a light vinegar and oil dressing with several Creole twists — I use rice wine vinegar and add Dijon mustard to the dressing which gives a slight “twang.” https://beyondgumbo.com/2020/06/14/heirloom-tomatoes-with-classic-french-vinaigrette-dressing/
• Jack Staple’s “Sensation Salad Dressing” is a simply lemon juice, garlic and oil plus fresh Parmesan cheese. Easy to prepare and it doesn’t overpower the salad. https://wordpress.com/post/beyondgumbo.com/3071

Finishing the Salad:

To finish the salad, divide the lettuce between two bowls. Layer on the ingredients in rows — or in any arrangement — it doesn’t matter. Serve your favorite salad dressing on the side. Yum! I could eat this salad every day.

I’m getting psyched up for another hot Louisiana summer. These easy, cool entree salads will make a welcome meal. I’m looking forward to taking a break from extensive cooking!

Enjoy a healthy and satisfying salad with me.