According to legend, the Cobb salad was created at the Brown Derby Restaurant in Hollywood.  As with many "how this began stories" We don't know how much is actual fact, but the official story from the Brown Derby is that 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 hardboiled egg, chives, cheese and some old-fashioned French dressing. He started chopping. Added some crisp bacon -- swiped from a busy chef.  The Cobb salad was born. It was so good, Sid Grauman (Grauman's ChineseTheatre), who was with Cobb that midnight, asked the next day for a 'Cobb Salad.' It was so good that it was put on the menu

What makes this a “Taos” Cobb Salad is the special Spicy Salsa Vinagrette.  Notice that there isn't blue cheese in the recipe but you could add it if you can't have a cobb salad without it!  Not sure about the combination of blue cheese and cilantro though.  If you try and like it, let me know!

If you like cilantro, you’re going to love this salad dressing!  I always add more than is called for.

Taos Cobb Salad

Hard boiled eggs

Chopped tomatoes

Cubed chicken or turkey

Avocado, cubed

Crumbled bacon

Sliced black olives

Romaine lettuce, torn pieces

Spicy Salsa Vinagrette

3/4  cups olive oil

1 clove of garlic, finely minced

juice of 5 lemons

½ bunch of cilantro, finely chopped

Tobasco sauce to taste

Salt and Pepper

Toss Romaine lettuce with the Spicy Salsa Vinagrette and then arrange the other items

as desired on top of lettuce.

Taos Cobb Salad.pdf