Salads, chopped, Cobb salad 1  OLYMPUS DIGITAL CAMERA

For Brown Derby French Dressing (about 3-1/2 cups):

¼ cup water (optional)

¾ cup red wine vinegar

1 teaspoon sugar

1-1/2 tablespoons fresh lemon juice

¾ teaspoon salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

1 tablespoon Worcestershire sauce

1 teaspoon English-style dry mustard (powdered)

1 garlic clove, minced

1 cup olive oil

1 cup vegetable oil

For the Cobb salad:

2 medium vine-ripened tomatoes, peeled, seeded, cored and finely diced

6 crisp-cooked bacon slices, chopped

3 hard-boiled eggs, chopped

1 firm-ripe California (haas) avocado, halved, pitted, peeled and finely diced

4 cups chopped iceberg lettuce (about ½ head)

2 cups chopped watercress (about ½ bunch)

5 cups chopped chicory (curly endive – about 1 small head)

4 cups chopped romaine (about ½ head)

2 cups cooked turkey or chicken breast (about 1 pound) cut into ½ inch cubes

2 tablespoons chopped chives

½ cup crumbled Roquefort cheese (about 2 ounces)

  1. Make the dressing. In a 1 quart jar with a tight-fitting lid shake together water (if using), vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, mustard and garlic.  Add the oils and shake well.  Season the dressing with salt and pepper.  Dressing keeps, covered and chilled, 2 weeks.  Shake dressing well before using.
  1. Make the salad. Arrange the greens in the bottom of a salad bowl or deep platter.  Arrange the tomato in a stripe across the middle of the greens.  Arrange the turkey or chicken in a stripe next to the tomatoes, and avocado in a stripe on the other side of the tomatoes.  Add stripes of egg, bacon and Roquefort and sprinkle with chives.
  1. Just before serving, add 1 cup of dressing to salad and toss well in front of guests.

NOTE:  The water in this recipe is optional – it ups the yield and trims per serving counts for fat and calories – a trick not lost on image conscious Hollywood.  This recipe makes far more than is needed for the salad above, but it can be refrigerated and used later to dress any green salad.


from The Brown Derby Cookbook, reprinted in Gourmet Magazine, November, 1997

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