Cobb Salad, New Orleans Style
The Cobb salad is the creation of Bob Cobb, the owner of the famous (but extinct) Brown Derby in Los Angeles. The salad is much more popular on the West Coast than in New Orleans. The main difference here is that the chicken is seasoned with Creole seasoning and grilled, instead of boiled or baked. And the dressing has a few local favorites among the ingredients. What results is a classic Cobb with a bit more bite. The choice of greens is critical. Use at least two: one a mild-flavored variety, the other a sharper taste. Ratio: about two parts mild to one part spicy.
- 2 chicken breasts
- 1 tbs. Creole seasoning
- 1/2 stick melted butter
- 1 Tbs. Creole mustard
- 3 dashes Worcestershire
- 3 Tbs. tarragon vinegar
- 1/4 tsp. salt
- 5 drops Tabasco garlic pepper sauce
- 1 Tbs. paprika
- 1/2 cup olive oil
- 1 green onion, sliced thin, tender parts only
- 1 hard-boiled egg, finely diced or crumbled
- 2 ripe but not soft avocados, cut into medium dice
- 2 ripe tomatoes, cut into medium dice
- 1 red radish, chopped
- 6 slices thick, smoky bacon, fried crisp
- 1/2 cup crumbled blue cheese
- Enough mixed greens to make four salads (about two standard bags)
1. Season the chicken with the Creole seasoning. Brush with butter and either grill or broil until cooked through and crusty. Let cool, then chop into medium dice.
2. To make the dressing, combine all the ingredients except the oil in a bowl. Add a tablespoon of water. Add the oil a little at a time, whisking constantly, to make a creamy-looking sauce.
3. The greens are best torn, not chopped. However, you want pieces about the size of a quarter, which might take longer than you want to give the project. Either way, cut the green up right before serving.
4. In a bowl, combine all the salad ingredients except the greens, and toss with 3/4 of the dressing. Now add the greens and toss gently until all the leaves are coated. Add more dressing if necessary.