Cobb Salad
Elisabeth
One of Greta’s favorites!
ingredients
- Salad:
- 1 Head Boston lettuce
- 1/2 head Romain
- 2 medium peeled tomatoes
- 6 strips crisp bacon
- 2 breasts of chicken, boiled
- 3 hard cooked eggs
- 1 avocado
- 1/2 cup Roquefort cheese
- 2 tbls. chopped chives
- Dressing:
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/4 tsp. sugar
- 1 tsp. freshly squeezed lemon juice
- 2 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 3/4 tsp. Worcestershire sauce
- 1/4 tsp. dry English mustard
- 1 small clove garlic, finely minced
- 1/4 cup full-flavored olive oil
- 3/4 cup salad oil
directions
- 1
Wash lettuces, tear into fine pieces and arrange in a bowl. Cut tomatoes, bacon,chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens. Sprinkle finely cut chives over the Cobb salad. Just before serving, mix the salad with the Cobb dressing.
- 2
Salad Dressing: Blend all ingredients together, except oils. Add slowly olive and salad oils. Mix well. Blend well again before mixing with salad.
- 3
Serves 2 to 4 A note from the Brown Derby: The water is optional, depending upon the degree of oiliness desired in the dressing
- 4
Cobb salad named for Bob Cobb,the owner of the Brown Derby Restaurant in 1937
Source: Elisabeth
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews