Corn Bread Cobb Salad

Cornbread Cobb saladVarious stories of how the salad was invented exist. One says that it came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant’s owner, Robert Howard Cobb. Stories vary as to whether the salad was invented by Cobb or by his chef, Chuck Wilson. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.

 

Now this recipe takes a slight twist on th classic by incorporating cornbread.

Ingredients

Coarse salt and pepper
FOR THE DRESSING:
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
3 tablespoons olive oil
FOR THE SALAD:
3 hearts romaine lettuce, shredded
2 cups cooked, shredded chicken
4 large eggs, hard-boiled and chopped
8 slices bacon, cooked and chopped
1 ripe avocado, halved, pitted, peeled, and diced
1-1/2 cups grape tomatoes, halved
1/2 cup diced red onion (optional)
1-1/2 cups (6 ounces) Monterey Jack or Cheddar, shredded

See Directions

 

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