Retro Cobb Salad.

My wife was asking me to get some of my good salad recipes to print. She reminded me of some of my signature salads I have made for her over the decades.

In recent menus that I have produced, scrumptious salads would be just as exciting as an entrée.

Over the years I still shop at Granville Island, Mary’s Garden and the White Rock Farmers Market to gather some first class vegetables that do not appear at the local markets and grocery stores. First class tomatoes from area farms along with heirloom varieties from the Mediterranean , Israel, and California. Avocados, carrots, beans from Peru, tender asparagus, cucumbers and peppers from Mexico and juicy papayas and mangoes from the Caribbean.

Fancy produce is mostly purchased by high end eateries and grand hotels because of the consistent quality and the 100% yields. The food costs are higher but so is the menu price to compensate.

Discriminating chefs know that to produce great food you need the best ingredients.

Some chefs make restaurant salads just so they can use it as a catchall for leftovers.

It takes tender loving care in the preparation to accomplish a sensational salad.

When I put a recipe together I go and seek out the finest ingredients that my BC suppliers and growers have to offer.

Being a chef is easy but being a good chef takes a lot of research and detective work to find the right sources for the recipe components.

This version of a chef’s salad was originally prepared by Bob Cobb back in the thirties at the Brown Derby Restaurant inHollywood.

I enjoy making and eating this salad and take great pride in gathering all the fresh ingredients.

The next time you want to make a salad stand out give this recipe a whirl.

Just remember that it will only turn out good if you start with the best tasting ingredients at hand.

You will need to shop at a reliable produce market to get the tastiest veggies.

It may take extra energy to find good tomatoes and lettuces but is well worth effort.

You will need for this recipe.

6 oz of virgin olive oil

3 tbs of fresh red wine vinegar

1 tsp of kosher salt

½ tsp of fresh ground black pepper

1 tsp of raw honey

Combine these ingredients in a tightly capped jar.

Shake vigorously until blended and set aside.

6 cups chopped of crisp iceberg lettuce

2 cups of curly endive

1 cup of watercress sprigs

3 hard boiled organic eggs separate yellow yolks from whites and chop

2 tbs chopped parsley

1 tbs of chopped chives

3 large tomatoes peeled, seeded and diced

2 cups finely diced chicken breast [roasted or poached]

½ cup of crumbled blue cheese

1 ripe firm avocado peeled and diced and coated with lemon juice

8 slices of double smoked bacon fried and crumbled

Now these next few steps are important to the taste and texture of the salad. I know it sounds fussy but the results will be worthy.

In a large salad bowl toss together the lettuce, curly endive and the sprigs of watercress and set in the fridge.

In another bowl toss the egg whites with the parsley and chives, a sprinkle of salt and 2 tbs of the well mixed dressing and set to the side.

In another small bowl add the chopped tomatoes and toss with 2 tbs of dressing, light on the salt and pepper. Set aside.

In another bowl do the same as above with the chicken and set aside. To serve

pour the remaining dressing over the greens, and pepper and toss till coated.

Now on top of the greens make a line starting with the bacon, next the blue cheese, tomato, chicken, avocado, egg white with parsley/chives and the egg yolk as the final row for best presentation.

Serve your guests maître de style tossing the ingredients table side and plating.

Bon Appétit!

theretrokitchenman