Cobb Salad Daze



Ah, the Cobb salad.

The original creation of Robert Cobb, owner of the Brown Derby in Los Angeles, California. The story’s out there if you want to read it. There are many subtle variations, but Cobb salad the way I like it has:

1. Not too much blue (or gorgonzola, or roquefort or whatever kind of blue you like) cheese. I love the stuff. I really do. I just don’t like too much of it on a Cobb salad.

2. Chives are great, dude, but I have no reason to pay 3 dollars for sub-standard chives when I can use really great green onions that cost $.79. It’s a cost / benifit thing.

3. No overcooked eggs with gray, powdery yolks. I mean really people. Eggs are wonderful. Hard boiled eggs are wonderful. HOW TO BOIL A FUCKING EGG: 1) Boil water. 2) gently place egg into boiling water; let boil for 10 minutes. 3) Remove egg and let cool. 4) Enjoy.

4. Avocado: I love the things, but I don’t find them entirely necessary on this salad — especially if you can’t find nice ones.

5. The dressing. It’s really important. it is not a standard vinaigrette. Recipes are out there. Here’s a clue: Worcestershire sauce is not optional.


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4 Responses to “Cobb Salad Daze”

  1. joe Says:

    Great blog. I think your ten minute boiled eggs invite grey yokes, though. I like the Joy of cooking approach, its something like put eggs in water, boil water. Leave in for 3 minutes after boiling.

    Maybe you have success for 10 minute boiling. For me, that leads to easter egg greyness.


  2. Hippie Killer Says:

    Do they look gray?


    Trust me, it works.

  3. Raging Red Says:

    They’ve never turned grey on me with the 10 minutes of boiling, but I also definitely let cold water run over them for a while after I take them out to cool them down. If you just let them sit and continue to cook they might turn grey.

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