The owner of the Brown Derby restaurant, Robert Cobb invented this salad when a friend dropped in one night and asked if Robert had anything to eat. Mr. Cobb went to the refrigerator and used what was available to make the now famous deconstructed salad. You don’t have to hold fast to this recipe, Mr. Cobb would be fine if you made any substitutions you’d like. – Jughandle
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- 1/2 head Romaine lettuce
- 1/2 head Boston Lettuce
- 1 bunch Curly endive (frisee)
- 1/2 bunch Watercress coarsely chopped
- 6 Slices bacon crumbled
- 2 ripe avocados, cubed
- 3 hard cooked eggs chopped
- 1 skinlesss chicken breasts cooked and diced
- 1 whole tomato chopped finely
- 2 Ts fresh chives
- 1 c Water
For the Brown Derby Old Fashioned French Dressing:
- 1 c Red-wine vinegar
- Juice of 1/2 lemon
- 1 t Worcestershire sauce
- 1 t Dijon-style mustard
- 1 t
- 2/3 c Olive Oil
- 3 Cs Vegetable oil
- Salt and Pepper to taste
- 1 clove Garlic chopped
- Cook the bacon until crisp on both sides. Cool, then crumble the bacon and set aside.
- In a large salad bowl, toss together the various finely chopped lettuces and watercress.
- Arrange the chicken, the bacon, egg, tomato, and the avocado decoratively over the greens and garnish the salad with the chives.
- Serve 1 cup of the dressing on the side separately.
- yields 1-1/2 qts
- Mix all ingredients, except the oils and sugar, in a bowl or 2 qt. mason jar
- Then add the oils slowly while whisking to emulsify
- add sugar 1/2 t at a time to taste – remix
- chill before serving
- remainder can be saved in the refrigerator for several weeks
The beauty of this salad is in the presentation. Each ingredient is grouped in rows, side by side.