The Cobb salad is a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled eggs, avocado, chives, Roquefort or blue cheese, and red-wine vinaigrette. Black olives are also often included.
One way to remember the components is to use the mnemonic EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon, Blue cheese —then add lettuce. It is rumored to have been created at the Brown Derby in Hollywood and came to be their signature dish.
This healthy variation of the Cobb salad uses herbs, sweet corn and zippy lime, cayenne and garlic to build bold, big flavor. Sweet corn contrasts with creamy beans and crisp vegetables for a satisfying blend of taste and texture.
SOUTHWESTERN COBB SALAD
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15-ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
Mixed salad greens
Place lime juice, olive oil, garlic, salt, cumin, cilantro and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
On a large salad plate, cover plate with mixed greens. In a straight line, arrange beans, corn, bell pepper, tomatoes and green onions across salad. Shake the lime dressing, and pour it over the salad.