v:gourmet

I’m not even sure what a cobb salad is and, in fact, I become a little less certain with each recipe I look up as each one is totally different. Wiki says that it came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish, named for the restaurant’s owner, Robert Howard Cobb. The legend is that Cobb had not eaten until midnight, when he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing. Who knows? I figure if the legend is true than a good cobb salad includes any leftovers in the fridge, typically presented side by side, not mixed, with a good dressing to throw on top. At the height of August, when sweet corn is at its peak, we seem to always have leftover cobs not eaten. They were my inspiration behind this non-authentic vegan version. But in my book, what recipe is 100% authentic anyway?

For the salad

1 handful of salad greens

1 fresh summer tomato, diced

1 avocado, diced,

1/2 red onion, finely diced

1/2 cup toasted, salted cashew nuts

2 cobs corn, cooked, niblets removed

For the dressing

1 cup veganaise

1 clove garlic, minced

1 shallot, minced

1 tablespoon fresh dill

1/2 teaspoon lemon juice

1/2 teaspoon black pepper

1 tablespoon fresh chives

On a platter, spread the fresh cleaned salad greens. Place piles of your veg ingredients on top in nice rows or messy piles.

In a small bowl, mix the ingredients for the dressing and stir well until everything is combined. Serve alongside the cobb salad so everyone can add dressing to their liking.