Cobblog - All Cobb, All the Time

This is a blog about my favorite and the most perfect meal ever: the Cobb Salad.

Named for Robert Cobb of the Brown Derby in LA, most varieties have these ingredients in common:
Some type of crisp lettuce or mixture, boiled egg, bacon, chicken breast, avocado, tomato, chives, and bleu cheese.

This blog explores the endless possibilities of the Cobb Salad, highlights jobs well done as well as failed attempts.

Enjoy!


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Westin Book Cadillac, Detroit MI

12/14/09

This was a hearty, good basic cobb.  The chef here was of the “finely chopped” school of Cobb Salads.  Even the bacon was julienned! The egg was minced (not chopped) and the greens were a mix of romaine and mesclun. There was too much of the strong red onion, it stayed with me for some time.  Otherwise, the usual suspects were there, tomato, cucumber, chicken, served with a very thick/emulsified balsamic vinaigrette on the side.  What set this salad apart was the summery green taste, almost like it had been sprayed with wheatgrass juice or something.  Overall, it had a nice balance, no one ingredient (except the onion) was too strong.

Notes