For some reason, my body clock resets itself around 4:30 am. No matter what time I go to bed, I seem to be getting up around that time. Over the summer I have been putting my tv on and trying to clear the shows on my PVR. Sometimes I scroll through facebook, it depends.
Today I was on facebook. There was a link from the Epicurious.com facebook page called The Best Theme park food to be found. As a foodie and a travel agent, I opened the link. It mentioned the Brown Derby Restaurant in Disney’s Hollywood Studios that serves signature dishes like the Cobb Salad named for one time owner Robert Cobb.
So, I started to look up the origins of the Cobb Salad and here is what I found out:
One night in 1937, Bob Cobb, then owner of The Brown Derby, prowled hungrily in his restaurant’s kitchen for a snack. Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He started chopping. Added some crisp bacon — swiped from a busy chef.
Cobb Salads have been reproduced all over North America in many different forms. I know that here in Toronto, Pickle Barrel makes a pretty good version. They also seem to have a modern spin on it with Quinoa now – which sounds a bit healthier – grilled asparagus, sautéed mixed mushrooms, sundried tomatoes, English cucumber, cherry tomatoes and feta. Served with mixed greens and herb vinaigrette dressing.
Of course the Brown Derby chain is long gone, but thanks to theme parks like Hollywood Studios, people can go in and experience the “disney” version of old hollywood tradition.
Food for thought – ideas have to start somewhere!
Original Brown Derby Cobb Salad
1/2 head lettuce, about 4 cups
1 bunch watercress
1 small bunch chicory, about 2 1/2 cups
1/2 head romaine, about 2 1/2 cups
2 medium peeled tomatoes
6 strips of crisp bacon
2 breasts of boiled chicken
3 hard cooked eggs
1 avocado
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped chives
1 cup (approximately) Original Cobb Salad Dressing
Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl.
Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens.
Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress.
Just before serving mix the salad with the Cobb salad dressing.
Original Cobb Salad Dressing
Makes 1 1/2 cups
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry English mustard
1 small clove garlic, finely minced
1/4 cup full-flavored olive oil
3/4 cup salad oil
Blend all ingredients together, except oils. Add olive and salad oils. Mix well.
Blend well again before mixing with salad.
A note from the Brown Derby: “The water is optional, depending upon the degree of oiliness desired in the dressing.”
The Lisa Chronicles 