A shining example of American ingenuity and creativity, Cobb salad was invented in the 1930s at The Brown Derby, a famous Los Angeles restaurant whose owner, Robert Cobb, found some leftovers in the kitchen - hard-boiled eggs, salad greens, chicken breast, avocado, chopped bacon, tomatoes, and Roquefort cheese among them.
He tossed all of the ingredients with some salt, pepper, and a vinaigrette consisting of olive oil, red vinegar, lemon juice, garlic, and Worcestershire sauce, and Cobb Salad started its way toward fame. The composed salad's popularity relies entirely on the careful preparation of each ingredient and their distinct textures, from juicy over crunchy to creamy.
MOST ICONIC Cobb Salad
MAIN INGREDIENTS
Usually an obligatory element of the Hawaiian plate lunch, macaroni salad is a slightly tangy, sweet, cold salad consisting of overcooked elbow macaroni pasta dressed with milk-thinned mayonnaise. The pasta must be overcooked as it helps absorb the dressing.
Some sources say that the earliest recipe for macaroni salad was published in 1962, and the dish gained popularity in the early 1980s as a part of the Nouvelle Cuisine approach, while other sources say that the dish was popular throughout Mainland America in the early 20th century.
MOST ICONIC Macaroni Salad
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Crab Louie is an American salad dating back to the beginning of the 20th century. The salad is prepared with a combination of Dungeness crab meat, tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and Louie dressing (based on chili sauce and mayo), while olives, green onions, and bell peppers are optional, but can be added if desired.
The origins of the dish are quite murky, but many sources claim that the dish was served as early as 1914 in a San Francisco restaurant called Solari's. This tasty salad is mostly served as an appetizer.
MOST ICONIC Crab Louie
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Frog eye salad is a flavorful concoction made with the ball-shaped acini di pepe pasta, egg yolks, and a whipped cream topping that can sometimes be enriched with the addition of pineapple pieces, shredded coconut, mandarin oranges, or marshmallows.
This crossover between a pasta salad and a fruit salad is especially popular in Utah, where it is a staple at potlucks.
MOST ICONIC Frog Eye Salad
Celery Victor is a vintage American salad prepared by simmering celery hearts in stock, then chilling them before they are dressed with a vinaigrette. The celery hearts are simmered in stock with bay leaves and peppercorns until the celery is barely tender.
When chilled, the hearts are dressed with a combination of olive oil, tarragon, parsley, and tarragon white wine vinegar. They are then arranged on a plate or placed on a lettuce leaf and garnished with tomatoes and thin slices of hard-boiled eggs.
This simple salad was invented at the turn of the 20th century by chef Victor Hirtzler at the St.
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