ANGELINA L aRUE Perhaps Cinco de Mayo has inspired me, but what could be wrong with a Taco Cobb Salad?
I’ve always loved traditional Cobb salad with its inviting, colorful rows of separate ingredients. The array resembles a rainbow.
I always thought the concept of the type of salad came from rows of corn kernels on a corn cob. But here’s where the spelling actually arose: Cobb comes from a gentleman named Robert Howard Cobb from The Brown Derby restaurant in 1937 in Los Angeles.
I often use the ingredients we consider to be in the original version, such as boiled egg, bacon, lettuce, tomato, olives, cheese, and so on. But in this one, why not spice it up with some of our favorite elements of Mexican food?
Enjoy food made fresh!
Taco Cobb Salad
4 cups lettuce greens 3 cups lightly crushed tortilla chips 2 ears fresh corn, steamed or grilled, (remove kernels with vertical cuts down each cob) 2 Roma tomatoes, diced 1 avocado, halved, pitted, removed from skin, and sliced 1 can black beans, drained and rinsed ½ small, sweet onion, peeled and diced Salsa or your favorite salad dressing to serve Spread lettuce greens down the center of a large platter. Arrange tortilla chips, corn kernels, tomatoes, avocado, black beans and onion in vertical rows to fill the platter. Serve chilled or at room temperature, using salad tongs to scoop a portion of each row onto salad plates. Serve topped with salsa or your favorite dressing. Makes 4 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
