Elegant Saladsprinted page 7

COBB SALAD

Name: COBB SALAD
Ingredients: Equal parts of: Chopped LETTUCE; Chopped ROMAINE; Chopped WATERCRESS.

Richard L. Morgan, Exec. Chef, Annandale Golf Club, Pasadena, California / CCAC

Ingredients

Equal parts of: Chopped LETTUCE
Chopped ROMAINE
Chopped WATERCRESS.

Method

Place these, chilled, in a salad bowl. Then place in ribbon-like rows across the top: Crisply cooked BACON, chopped --- one hard cooked EGG --- white meat of CHICKEN --- peeled fresh TOMATO --- AVOCADO.
[?]rumble ROQUEFORT CHEESE over the top. Just before serving add your [?]oice of dressing and mix well. (I prefer the basic vinegar and [?]l dressing. Garlic or cheese toast is a nice accompaniment.)

Note from the transcription

Credit line reads: Created by Bob Cobb of the Brown Derbies / Improved by Richard L. Morgan, Exec. Chef / Annandale Golf Club, Pasadena, California / CCAC

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Photograph of printed page 7 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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