An American classic rediscovering - Cobb Salad |Institute of Culinary Education (2024)

My task that on Tuesday evening was Cobb Salad - a classic American recipe that gave me a new respect for the modest art of making salad.I always thought Cobb Salad was named after the famous baseball player, Ty Cobb.

Not true.

The Cobb Salad was born in the small hours of a Hollywood, California, morning in 1937 in the Brown Derby restaurant.Tomatoes, chives and avocado.

Mr.Grauman was so impressed that he was born in the restaurant and a classic the next day for a "Cobb Salad".And ingenuity in a sign?

A really good Cobb salad is not only something of beauty, but an absolute pleasure to eat.Chicken, the eggs give a soft and satisfying background and the spicy vinaigrette encloses each mass.

Every part, when perfectly cooked and assembled, offers a culinary experience that is much larger in combination than any ingredient alone.How do you approach the Cobb salad?Chef -kok Charles Granquist, my instructor for Salad Night, "Completely complete every ingredient, dress each component every component and make the salad organic -not to think about."Parties in my head: the classics, as I thought, can't beat.

Cobb -Salat

Proceeds: Make about 10 portions

Ingredients:

• 5 chicken fillet, bone-in
• Salt if necessary
• Painted black pepper if necessary
• 20 slices of bacon, cooked
• 1 pound, 4 ounce of romaine salad, washed, dried and torn in pieces
• 8 Liquid Ounces Red Wine Vinaigrette (recipe below)
• 10 grams of tomatoes, medium -sized terraces
• 10 Ons Blue Cheese, Verb
• 3 avocado, peeled, tied up and cut in the middle
• 5 spring-out, bias (in an angle of approximately 45 degrees), thinly cut

Preparation:

1. Season chicken fillet with salt and pepper, and baked until the internal temperature 165 ° FC is cooled, remove the breasts from the bone, cut into ½ "cubes.
2. Cook the bacon slices until it is crispy.

To collect the salad:

• For each portion, throw two gram -romaine with two tablespoons of vinaigrette.Two bacon strips, crumbled.

Red wine vinaigrette

Proceeds: 8 Liquid Ounces

Ingredients:

• 1 tablespoon shallots, minced meat
• 1 tablespoon Dijon mustard
• 2 liquid grams of red wine vinegar
• 6 vloeibare ounces rapeseed oil
• Salt to taste
• Pepper to taste

Preparation:

1. Combine shallots, mustard and vinegar in a small bowl.
2. Gradually add canola oil and constantly beat.
3. Add extra aromas and adjust the herbs with salt and pepper.

A few tips from the chef -chef in training:

1. Make sure your bacon is fresh!
2. Cook the chicken on the bone if possible - this produces a more juicy and satisfactory result.
3. Make sure you dress (not overly) and each component separately herb.
4. Use a long, oval dish instead of a bowl.

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