Tribute: CRR’s Man in the Kitchen

MAN IN THE KITCHEN CLASSICS

Cobb Salad, a hit at summer potlucks

By Paul Thompson • Photo by Perry Piper Originally published in CRR July 2012

Warm summer days invite the gathering of friends to share food. Potlucks become the popular theme, often with friends and family bringing their favorite salads.

I made a big hit at the last cookout with my Cobb Salad. It’s a beautiful presentation, with rows of turkey, blue cheese and crumbled bacon laid out on a bed of lettuce and drizzled with a special dressing. Garnished with sliced avocados, hard boiled eggs, olives and tomatoes, the salad makes taste buds tingle with anticipation. The legend of Cobb Salad began in 1926 when Bob Cobb (I’m sure his mother called him ‘Robert’) created a midnight snack using leftovers from the day at the Brown Derby, his restaurant in Los Angeles. I prefer to serve the salad without tossing it together, leaving the rows intact. That leaves open the possibility of guests loading up on one part of the salad, usually the bacon, while later diners are left with what remains. It’s a choice. However you handle it, your guests will remember your Cobb Salad as something special.

MITK Cobb Salad Dressing

1/3 cup red wine vinegar 1 tsp Worcestershire sauce 1 tsp Dijon mustard 1 garlic clove, minced 1/3 cup olive oil Salt and pepper Shake well and add the dressing to the salad, with a little extra on the side.

Paul Thompson wrote “Man in the Kitchen” since the beginning of CRR. He passed away in July and we are re- running this column in tribute to his steady presence in CRR over the years.Paul enjoyed gathering with friends and family for good food and good fun. If you are going to or hosting a summer potluck, we recommend taking Paul’s favorite Cobb Salad, and thinking of him in fond remembrance.

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