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Brown Derby's Original Cobb Salad
1
1
/2 head of lettuce
/2 bunch watercress
1
small bunch chicory
/2 head romaine
1
2
2
6
1
3
2
medium tomatoes, peeled
breasts of boiled roasting chicken
strips crisp bacon
avocado
hard−cooked eggs
tablespoons chopped chives
1
/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old−Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6
Brown Derby Old−Fashioned French Dressing
1
1
1
cup water
cup red wine vinegar
teaspoon sugar
Juice of 1/2 lemon
2
1
1
1
1
1
3
1/2 teaspoons salt
teaspoon ground black pepper
teaspoon Worcestershire sauce
teaspoon English mustard
clove garlic, chopped
cup olive oil
cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils
and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
This dressing keeps well in the refrigerator. Can be made and stored in
Brown Derby's Original Cobb Salad
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