The owner of the Brown Derby restaurant, Robert Cobb invented this salad to feed a friend who dropped in one night asking what Robert had to eat.
Accommodating his friend, Mr. Cobb went to the refrigerator and used what was available to make the now famous deconstructed salad.
In Mr. Cobb’s spirit, it is not necessary to hold fast to this Cobb Salad recipe. Mr. Cobb would be fine if you made any substitutions you would like.
Included with the salad recipe is the Brown Derby Cobb French Dressing recipe as an added bonus. – Jughandle
- 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 avocados cubed
- 3 hard cooked eggs chopped
- 1 skinless chicken breasts cooked and diced
- 1 tomato chopped finely
- 2 Tbsp fresh chives
- 1 C Brown Derby French Dressing Served on the side See Recipe Below
- 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.
Brown Derby French Dressing Recipe
Brown Derby Cobb Salad French Dressing
For the Brown Derby French Dressing:
- 1 C vinegar Red-wine
- 1/2 Tbsp lemon juice Juice of 1/2 lemon
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard English or French mustard of any kind
- 1 C Olive Oil
- 2.5 C Vegetable oil
- Salt to taste
- Pepper to taste
- 1 clove Garlic chopped
- 2 tsp sugar or to taste
To Make The Dressing:
- yields 1-1/2 qts
- Mix all ingredients, except the oils and sugar in a bowl or 2 qt. mason jar
- Add the oils slowly while whisking or blending to emulsify
- add sugar 1/2 tsp at a time to taste – remix
- adjust seasonings
- chill before serving