It is very likely that the most famous of all salads in this country at this time is the Caesar, because what’s not to love about a Caesar.

People like Cobbs, too, and Green Goddess Salads, and most, if not all of you, love  our Oregon Salad because it’s made from the things that grow all around you.

But there is one salad that’s been around for almost 100 years, and that seems to get very little attention these days, and that’s the Chef’s Salad. We’re trying to change that.

While both the Caesar and the Cobb have locked-in ingredients and air-tight (and eerily similar) creation myths, the Chef’s Salad comes in multiple variations and, despite its moniker, ironically has no author.

But you can find one here, every day at lunch (between 11am and 2pm), in both half- and full-sized bowls.

In a way, the Chef’s very similar to the Cobb. They even seem to come from the same family. Think of the Cobb like the accomplished child who got the right grades, dated the right girls and got into the best school. Now think of the Chef’s Salad as his bullied cousin who dropped out of high school and moved far from home to reinvent himself, but not before eloping with the Cobb’s fiancée in the middle of the night.

Like the Cobb, the Chef’s Salad is made with meats and cheeses (roasted turkey, smoked ham and Swiss cheese) and is genetically linked to its older, shinier cousin by its other shared ingredients (Romaine lettuce, tomatoes and hard-boiled egg).

Throw in some sliced cucumbers and toss it all with the all-purpose fry-sauce, secret-sauce Thousand Island Salad Dressing, and you’ve got the salad that many believed never had a fighting chance, but who made it, despite the odds, to your table.

And don’t forget. People might not like ranch, and they might not like blue cheese, but there’s nobody who doesn’t like Thousand Island.

Dig in. Your scrappy, yet very worthy, salad awaits.