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    sunday supper

    Begin with Cobb salad, then layer the goods in a club

    Cobb salad.
    FOOD STYLING/SHERYL JULIAN AND VALERIE RYAN; CHARLIE MAHONEY FOR THE BOSTON GLOBE
    Cobb salad.

    You could probably tell this story about hundreds of other dishes: According to food lore, Cobb salad was created in a Hollywood restaurant when a chef named Cobb used what was on hand for a late-night snack. He had meat, cheeses, and some other typical salad fare. In fact, a Cobb isn’t very different from a chef’s salad, in that both are garnished with meats and cheeses. In the case of Cobb, a very appealing American salad, that meat is usually turkey and bacon with tomatoes, avocado, and a blue-cheese dressing. Here ham sits in for the bacon, and the blue cheese is added in slices so the salad looks pretty dressed with a simple vinaigrette and garnished with golden hard-cooked eggs.

    The next day, use turkey, ham, avocado, blue cheese, tomatoes, and mayonnaise to build club sandwiches layered with white toast.

    Another old-fashioned American classic. Hold the arugula.

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    (For Cobb salad, club sandwiches)

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    4 thick slices (1¼ pounds) turkey breast

    4 thick slices (1¼ pounds) baked ham

    4 eggs

    ½ pound blue cheese

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    3 ripe avocados

    1½ lemons

    1 pint cherry tomatoes

    2 large ripe tomatoes

    1 head green leaf, red leaf, or Boston lettuce (or a combination)

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    Salt and pepper

    cup olive oil

    cup white or red wine vinegar

    2 teaspoons Dijon mustard

    1½ tablespoons mayonnaise

    12 slices firm white sandwich bread

    Sheryl Julian can be reached at julian@globe.com. Follow her on Twitter @sheryljulian.