Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
Cobb Salad was the invention of restaurateur manager, Bob Cobb, who in 1926 at The Brown Derby restaurant in Los Angeles found a way to use up leftovers!
3 hard boiled eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
2 cups chopped watercress (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 lb. blue cheese crumbles
1/2 cup Litehouse Blue Cheese Dressing
Cut the hard boiled eggs into 1/2 inch slices and set aside. In a large frying pan over medium heat, fry the bacon for about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
Make a bed of lettuce on a platter, shallow bowl or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes and the 1/4 pound Idaho Bleu Cheese in a neat pattern atop the lettuce (in rows or in a checkerboard pattern) covering the lettuce almost completely. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately.