Good Lifestyle

Long before the chopped salad of your design - your own net salad has become a quick lunch clip, Cobb salad fueled the rich and famous in Beverly Hills. An instant classic, COBB is a chopped salad composed of lettuce, tiled porridgeeggs, chicken, bacon, lawyer, roquefort cheese (blue cheese is often substituted), tomatoes and a red wine vinaigrette. It's hearty and filling and a little decadent as much as salads go. And yes, it was actually named after a person.

But who is the COBB behind the COBB salad, anyway?

The most common legend indicates that COBB salad was a pulse of the invention of necessity. So-called, a very hungry Robert "Bob" Cobb, owner of the famous restaurant Derby Brown on the trendy Wilshire Boulevard, was in the restaurant Kitchenlate one night. He went out of what was available, so a little bit of that and a little bit of that in his salad, which included hard and roasted eggschicken. Do not dream, he would add this kitchen cooking salad on the menu, he shared it with his friend Sid Grauman of the legendary Chinese theater of Grauman. It was so delicious that the next day, Grauman returned to ask for a "COBB salad". It's funny to think of celebrities made on remains, but when the COBB salad hit the Brown Derby menu in 1937, a star was really born.

There are somedisagreement Although on whether COBB or its leader, Robert Kreis, made the loop bold to officially add the article on the menu in the first place. But all agree that it is at the restaurant and has been named for COBB.

It was a fleeting shot

As soon as the COBB salad was put on theDerby Brown Restaurant Menu, it has become all favorites of nearby catering. The 24-hour hat-shaped restaurant - which was finally extended to a mini-chain of four restaurants - was the stopping ground for the stars of the time, like Spencer Tracy, Clark Gable, Lucille Ball and Harpo Marx . So there is a good chance that I love Lucy Star itself was judging on a COBB salad, like the rest of us.

This time in the history of food was the era of tableside preparations in restaurants also - see an army baked Alaska display next to your headquarters was the Summum of the Class - and as such, the COBB salad was minced andmixed right in front of the guests Who ordered them, rather than being prepared and set up in the kitchen. The show was all part of the call.

From there now

Soon, the COBB salad started appearing on restaurant menus across the country. Today, it is usually served with the rows of arranged ingredients and it is left to dinner to meet. There are now countless variations of salad, because it's easy to mix the greens, exchange the turkey for chicken and pour itPad instead of vinaigrette. But given the spur of the origin of the salad, everything seems in agreement with the intentions of COBB.