Four Stars: Cobb Salads

Colorful Cobb salads are anything but predictable with the introduction of unexpected elements culled from world cuisines.

By Allison Perlik, Senior Editor -- Restaurants & Institutions, 2/1/2007

Cobb Salad Thai Cobb Salad
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.

Cobb Salad Chopped Cobb Salad Wrap
Au Bon Pain, multiple locations. On-the-go diners can grab hold of the Boston-based fast-casual chain’s lavash-wrapped version. Turkey tenderloins—a precooked, frozen convenience product sliced into medallions—are encircled by romaine and mesclun greens with ranch dressing and traditional components: hard-cooked eggs, Gorgonzola cheese and tomatoes.

Cobb Salad 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.

Cobb Salad 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.

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