Colorful Cobb salads are anything but predictable with the introduction of unexpected elements culled from world cuisines.
This article first appeared in the February 2007 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I,visit its website here >>
By Allison Perlik, Senior Editor
Thai Cobb Salad (pictured above)
Windows on the Bay at the Sheraton Gateway Hotel, San Francisco. Roasted shiitake mushrooms, daikon sprouts, mung bean sprouts and cilantro mingle with chopped romaine, grilled chicken and avocado in the casual restaurant's Asian-inflected blend. Sambal chile paste, miso paste and fish sauce lend authentic notes to house-made vinaigrette.
Chopped Cobb Salad Wrap
Au Bon Pain, multiple locations.
Fiesta Mexican Salad
Sodexho Corporate Services, multiple locations. Zesty pico de gallo and chipotle-lime ranch dressing lend pizzazz to the Gaithersburg, Md.-based contractor's packaged salad. Crisp, diced jicama and red bell peppers present refreshing contrast to creamy avocado and black beans, assembled in neat rows atop mixed greens.
Lobster Cobb Salad
Blue Coral Seafood & Spirits, Newport Beach, Calif. Maine lobster tail, poached in the shell for maximum flavor, illustrates this upscale, Outback-owned venture's emphasis on natural flavors of fresh seafood. Asparagus, fresh hearts of palm and tear-drop tomatoes (in season) impart extra panache; creamy tarragon dressing is served on the side.