Best The Brown Derbys Original Cobb Salad Recipes

THE ORIGINAL COBB SALAD

The Original Cobb Salad image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 17

Ingredients

2 chicken breasts, cooked and finely diced
1 ounce iceberg lettuce, washed and chopped
1 ounce romaine lettuce, washed and chopped
2 ounces tomato, washed and chopped
1/2 avocado, thinly sliced
2 ounces bacon, cooked and finely chopped
2 ounces hard boiled eggs, finely chopped
2 ounces grated Roquefort cheese
Original Cobb Salad Dressing to taste, recipe follows
2 egg yolks
2 cups olive oil
1 lemon, juiced
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 cup water
Salt and pepper, to taste

Steps:

Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.

COBB SALAD WITH BROWN DERBY FRENCH DRESSING

Cobb Salad with Brown Derby French Dressing image

A great main dish salad recipe that has a pleasing presentation. Serve with crusty bread for a filling meal.

Provided by Peach822

Categories Salad

Time 45m

Yield 6

Number Of Ingredients 19

Ingredients

½ cup red wine vinegar
½ cup water
½ cup vegetable oil
⅓ cup olive oil
1 tablespoon lemon juice
1 ½ teaspoons Worcestershire sauce
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon white sugar
½ teaspoon dry mustard
1 head iceberg lettuce, chopped
1 bunch watercress, trimmed and chopped
3 tomatoes, chopped
¾ pound sliced deli turkey meat, diced
3 hard-cooked eggs, chopped
¾ cup crumbled blue cheese
½ pound cooked bacon, crumbled
2 avocados, diced

Steps:

Combine red wine vinegar, water, vegetable oil, olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, sugar, and mustard together in a bowl until dressing is smooth.
Place chopped lettuce and watercress in a large salad bowl. Arrange tomatoes, turkey, eggs, blue cheese, bacon, and avocados on top. Add desired amount of dressing before serving and toss.

Nutrition Facts : Calories 530.4 calories, Carbohydrate 11.6 g, Cholesterol 155.4 mg, Fat 44.5 g, Fiber 2.2 g, Protein 23.3 g, SaturatedFat 10.3 g, Sodium 1655.5 mg, Sugar 4.7 g

COBB SALAD WITH BROWN DERBY DRESSING

Cobb Salad with Brown Derby Dressing image

I was served this salad on my honeymoon. The ingredients are all minced very fine, then they are tossed with the dressing at the last minute. I love it. It's perfect as a light lunch or dinner all by itself on a very hot summer day.

Provided by P48422

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 21

Ingredients

1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch chicory lettuce
1/2 head romaine lettuce
2 medium tomatoes, skinned and seeded
1/2 lb smoked turkey breast
6 slices crisp bacon
1 avocado, sliced in half,seeded and peeled
3 hardboiled egg
2 tablespoons chives, chopped fine
1/2 cup blue cheese, crumbled
2 tablespoons water
1/8 teaspoon sugar
3/4 teaspoon kosher salt
1/2 teaspoon Worcestershire sauce
2 tablespoons balsamic vinegar (or red wine vinegar)
1 tablespoon fresh lemon juice
1/2 teaspoon fresh ground black pepper
1/8 teaspoon Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced very fine

Steps:

Chop all the greens very, very fine (almost minced).
Arrange in rows in a chilled salad bowl.
Cut the tomatoes in half, seed, and chop very fine.
Fine dice the turkey, avocado, eggs and bacon.
Arrange all the ingredients, including the blue cheese, in rows across the lettuces.
Sprinkle with the chives.
Present at the table in this fashion, then toss with the dressing at the very last minute and serve in chilled salad bowls.
Serve with fresh french bread.
FOR THE DRESSING: Combine all the ingredients except the olive oil in a blender and blend.
Slowly, with the machine running, add the oil and blend well.
Keep refrigerated.
*NOTE:This dish should be kept chilled, and served as chilled as possible.

Nutrition Facts : Calories 832.4, Fat 56.7, SaturatedFat 16.1, Cholesterol 352.4, Sodium 3360.1, Carbohydrate 31.2, Fiber 13.5, Sugar 12.4, Protein 55

COBB SALAD

Cobb Salad image

Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs.

Categories Salad Chicken Egg Leafy Green Tomato Blue Cheese Bacon Avocado Endive Watercress Gourmet

Yield Serves 6

Number Of Ingredients 14

Ingredients

1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups)
1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups)
6 slices of lean bacon, chopped fine
3 ripe avocados (preferably California)
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine
1 tomato, seeded and chopped fine
1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
2/3 cup olive oil
1/2 cup finely grated Roquefort

Steps:

In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.