The Brown Derby restaurant is one of the most iconic images that became synonymous with the Golden Age of Hollywood. The restaurant opened in 1926 and was shaped like a man’s derby hat. Due to its proximity to the movie studios, it was the place to make deals and to be seen. It contained hundreds of caricatures of famous movie and TV stars, as well as musicians who frequented the restaurant.
Late one evening in 1937, Bob Cobb, the owner of the Brown Derby was scouring the refrigerator for a snack. He grabbed a head of iceberg lettuce, an avocado, some Romaine lettuce, watercress, tomatoes, a cold breast of chicken, chives, a boiled egg, bleu cheese, and some French dressing. He took some cooked bacon from one of the chefs and started chopping.
He laid each ingredient in a bowl in rows. He shared the salad with his friend, Sid Grauman, owner of the famous Grauman’s Chinese Theatre, who came back the following day and asked for a “Cobb Salad”. It was added to the menu and became an overnight sensation. Customers began to flock to the restaurant for the salad. Movie stars and studio movie moguls would send their limousines and chauffeurs to the restaurant to pick up the salad if they couldn’t go out to dine.
Today the Cobb Salad is still found on many menus. Substitutions have been made. Additional cheeses and proteins have been added, as well as a variety of vegetables.
COBB SALAD with BROWN DERBY FRENCH DRESSING
Dressing:
½ cup red wine vinegar
½ cup water
½ cup vegetable oil
1/3 cup olive oil
1 Tbsp. lemon juice
1 ½ tsp. Worcestershire sauce
1 clove garlic, minced
1 tsp. salt
1 tsp. pepper
½ tsp. sugar
½ tsp. dry mustard
Combine all ingredients in a bowl (or Mason Jar) and stir (or shake) until dressing is smooth. Refrigerate.
Salad:
1 head iceberg lettuce
1 bunch watercress, trimmed and chopped
3 tomatoes, chopped
¾ lb. sliced deli turkey meat, diced
3 hard boiled eggs, chopped
¾ cup crumbled blue cheese
½ lb. cooked bacon, crumbled
2 avocados, diced
Place chopped lettuce and watercress in a large salad bowl. Arrange tomatoes, turkey, eggs, blue cheese, bacon, and avocados on top. Add desired amount of dressing before serving and toss.
SALMON COBB SALAD
Dressing:
¾ cup buttermilk
½ cup mayonnaise
¼ cup minced green onion
3 Tbsp. chopped fresh dill
1 Tbsp. lemon juice
½ tsp. salt
Mix all ingredients and refrigerate.
Salad:
1 head lettuce
½ lb. cooked bacon, cut into pieces
1 avocado, cut into ½ inch pieces
3 hard boiled eggs, quartered and halved
1 (3 oz.) pkg. smoked salmon
Ground black pepper
Mix lettuce, bacon, avocado, eggs together in a bowl. Add dressing and toss with black pepper. Place in serving bowl and top with smoked salmon.
*I love shrimp, but I also adore salmon. Steve cooks it on the grill and I always have leftovers for this salad.
