Cobb Salad

One of my favorite salads.... found this "original" recipe at the Kitchen Project

Cobb Salad

1/2 head lettuce, about 4 cups

1 bunch watercress

1 small bunch chicory, about 2 1/2 cups

1/2 head romaine, about 2 1/2 cups

2 medium peeled tomatoes

6 strips of crisp bacon

2 breasts of boiled chicken

3 hard cooked eggs

1 avocado

1/2 cup crumbled Roquefort cheese

2 tablespoons chopped chives

1 cup (approximately) Original Cobb Salad Dressing

Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a large salad 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 and garnish with the remaining watercress.

Just before serving mix the salad with the Cobb salad dressing.

Original Cobb Salad Dressing

Makes 1 1/2 cups

1/4 cup water

1/4 cup red wine vinegar

1/4 teaspoon sugar

1 teaspoon freshly squeezed lemon juice

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

3/4 teaspoon Worcestershire sauce

1/4 teaspoon dry English mustard

1 small clove garlic, finely minced

1/4 cup full-flavored olive oil

3/4 cup salad oil

Blend all ingredients together, except oils. Add olive and salad oils. Mix well.

Blend well again before mixing with salad.

A note from the Brown Derby: "The water is optional, depending upon the degree of oiliness desired in the dressing."