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Stories about the Cobb salad abound. Itâs believed to have originated in Los Angeles in 1937, and its concept â a variety of chopped greens with additions â lives on. Itâs a composed salad, meaning arranged rather than tossed. Itâs said that the original salad used leftovers when Robert Howard Cobb, owner of the Hollywood Brown Derby restaurant, asked his chef to make him a late-night snack. Tuna replaces the original chicken in this version by Toronto cookbook writer Susan Sampson.
Sampson, who was a longtime Toronto Star food writer, includes this recipe in her Tinned Fish Pantry Cookbook (Robert Rose, $24.95). In her handy Catch of the Day note, which accompanies each of her 100-plus recipes, she says you can use another canned fish if you wish. For more of Sampsonâs recipes, see thefarelady.com.