Corona Cobb Salad
Serves one
The Cobb Salad was developed by Bob Cobb, owner of the Brown Derby Restaurant in LA, in 1937. A composed salad (as opposed to a tossed salad), this has been enjoyed for decades and historically has lettuce, hard boiled eggs, bacon, chicken, tomatoes, avocados, and blue cheese, all arranged separately, so you can see exactly what's in it, with a vinaigrette or French dressing. During the days of Covid-19, when folks are staying at home, a good way to avoid the dreaded Conona Tush, is to enjoy salads as a main dish. Since we are also trying to stay out of grocery stores, we'd suggest you substitute anything you have in the refrigerator or on your pantry shelf for any of the basic ingredients in the original - just use what you have on hand and call it the Corona Cobb!
Ingredients
| 2 cups torn lettuce | (or spinach or any greens) |
| 1 hardboiled egg, sliced, quartered, or chopped | (no substituted for eggs!) |
| ½ avocado, sliced or chopped large | (canned beets, chilled beans, corn) |
| ½ tomato, sliced or chopped large | (watermelon chunks, mango slices) |
| ½ cup cooked chicken, sliced or chopped large | (smoked salmon, leftover roast beef or pork) |
| ¼ cup cooked bacon, crumbled | (turkey jerky, bacon bits, sliced olives) |
| 2 tablespoons blue cheese | (any grated or crumbled cheese) |
| Vinaigrette dressing | (or dressing of choice) |
Instructions
Pile the lettuce on a plate or in a bowl. Then arrange the rest of the ingredients in piles or in stipes on top of the lettuce. Serve with a Vinaigrette or a dressing of your choice. Enjoy. Stay safe. Wash hands. Eat eggs!