ORIGINAL COBB SALAD

Original Cobb Salad image

Provided by Vickie Parks

Time 20m

Number Of Ingredients 24

Previous Next

COBB SALAD
1/2 head finely chopped iceberg lettuce, chilled
1/2 bunch finely chopped watercress, chilled
1 small bunch chicory, finely chopped
1/2 head very finely chopped romaine lettuce, chilled
8 oz chopped roast chicken or roast turkey (depending on what story you believe and/or on the whims of the home chef)
2 medium tomatoes, finely diced
1 large avocado, finely diced
6 strips of bacon, crisply cooked and crumbled
3 large hard-boiled eggs, chopped
2 Tbsp chopped chives
1/2 c finely grated roquefort cheese
BROWN DERBY OLD-FASHIONED FRENCH DRESSING
1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1/2 tsp freshly squeezed lemon juice
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1/2 tsp worcestershire sauce
3/4 tsp english mustard (or dry mustard)
1 clove garlic, finely chopped
1/4 cup olive oil
3/4 cup 'salad' oil (such as vegetable oil or canola oil or corn oil or other neutral oil)

Steps:

1. DRESSING: Blend all of the French Dressing ingredients together (except the oils). Add the olive oil and salad oil, and mix well. Chill well until ready to serve the salad.
2. SALAD: Toss the greens together, and place on a platter.
3. Arrange the chicken, tomatoes, and avocado over the top of the greens.
4. Sprinkle the bacon, eggs, chives and cheese on top.
5. The Brown Derby Cobb Salad was arranged in an attractive pattern for presentation when it was served. And the salad was then gently tossed at the table (with the Brown Derby Old-Fashioned French Dressing) when it was served.