In this video, Betty demonstrates how to make a Classic Cobb Salad. This salad originated in the 1920's at the Brown Derby Restaurant in Los Angeles, California. Cobb was the last name of the chef who invented the salad, and it became known as Cobb's Salad, or, more simply, Cobb Salad.
1 , washed, dried and torn into bite size pieces
4 Cup (64 tbs), washed, dried (2-4)
2 Large, finely chopped (Drain juice and discard)
2 , pitted, peeled, finely chopped (Store in lemon juice until needed)
8 , crisped, crumbled
4 Ounce, crumbled (You may use Roquefort cheese)
4 Cup (64 tbs), chopped into ½-inch cubes
Hard boiled eggs
3 , chopped into ½-inch cubes
1⁄4 Cup (4 tbs) (Blue Cheese Vinaigrette, use as needed)
1⁄2 Cup (8 tbs) (Buttery Croutons) (Optional)
1. In a large, deep bowl place torn romaine lettuce in it.
2. Line, spinach, chopped tomatoes, chopped avocados, crumbled crisp bacon, crumbled blue cheese, cubed chicken, cubed hard-boiled eggs, ending with spinach leaves as shown in the video.
3. Drizzle vinaigrette on top and serve with crouton if desired.
Heard a lot about Cobb salad but have never had a chance to relish it? Well, if you say yes for this, here is a video which will make your this wish come true. Watch Betty here telling the history of Cobb salad and also making. Watch her enjoying her meal with breaded croutons and a delicious refreshing drink!