Ingredients
1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine
2 tbsp minced chives
2 medium tomatoes *
1 whole chicken breast **
6 bacon strips, cooked,diced
1 avocado, peeled and diced
3 hard-cooked eggs, diced
1/2 cup crumbled roquefort cheese
SPECIAL FRENCH DRESSING
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp worcestershire sauce
3/4 tsp dry mustard
1/2 clove garlic, minced
1/4 cup olive oil
3/4 cup vegetable oil
Directions
*Note: Tomato should be peeled, seeded and diced. **Chicken breast
should be cooked, boned, skinned and diced. Chop lettuce, watercress,
endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6
individual wide shallow bowls. Add chives. Arrange tomatoes, chicken,
bacon, avocado and eggs in narrow strips or wedges across top of
greens. Sprinkle with cheese. Chill. Meanwhile, to make dressing,
combine water, vinegar, sugar, lemon juice, salt, pepper,
Worcestershire, mustard, garlic and oils. Chill. At serving time,
shake dressing well. At table, pour 1/2 cup dressing over salad and
toss. Pass remaining dressing at table.
Servings: 6 servings
Cobb Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
We can read the history of meal recipes back into history, in fact as far as the ancient Egyptians, and quite possibly further than that. Interesting though that is, generally, these early records were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, there are two books dating from the fourteenth century - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of food eaten by the rich and wealthy people of those days. For the next few years, the wealthy families of the West strove to lay on the most exotic banquets, and consequentially the best chefs and their recipes could command a high salary. However, it was during the 1800s that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cooking books were starting to become popular mostly due to better eduction, people having increased free time and a general increase in wealth. |
We hope you enjoy this Cobb Salad recipe.
