Cobb Salad
Cobb Salad
4 cups (1 L) finely chopped iceberg lettuce
4 cups (1 L) finely chopped chicory
4 cups (1 L) finely chopped romaine
2 cups (500 ml) finely chopped watercress
2 medium tomatoes, seeded and finely chopped
2 boneless chicken breast halves, cooked and diced
6 strips bacon, crisply cooked and finely chopped
1 avocado, peeled, pitted, and finely chopped
3 hard-cooked eggs, peeled and finely chopped
1/2 cup (125 ml) crumbled bleu cheese
1 cup (250 ml) Brown Derby French dressing (see below)
Combine the iceberg lettuce, chicory, romaine, and watercress and form
a mound in a large shallow salad bowl or deep platter. Arrange the
tomatoes, chicken, bacon, avocado, and eggs artfully on top of the
greens (long, narrow strips of the individual ingredients is
traditional). Add 1 cup (250 ml) of the salad dressing immediately
before serving. Serves 6 to 8.
Brown Derby French Dressing
1 cup (250 ml) olive oil
1 cup (250 ml) vegetable oil
3/4 cup (180 ml) red wine vinegar
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) Worcestershire sauce
1 tsp (5 ml) dry English mustard
1 tsp (5 ml) sugar
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Combine all ingredients in a large glass jar and shake to combine.
Store tightly covered in the refrigerator. Makes about 3 cups (750
ml).
Bon appetit
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