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Prep time
45 minutes
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Cook time
1 hour 45 minutes
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Serves
2-4
Author Notes
My late mother-in-law had a great friend who was a chorine in Hollywood back in the Brown Derby’s heyday. She and her husband dined there often, and got this recipe from the chef.
I neither can nor want to claim a contribution, except that of passing down an excellent heirloom recipe. While there are many versions of the Cobb salad, this one is special. The dressing rocks. —louisez
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Ingredients
- Brown Derby Dressing
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1/2 cup
Red wine
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1/2 cup
water
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1 tablespoon
Lemon juice
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1 1/2 teaspoons
Black pepper
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1 teaspoon
Salt
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1/2 teaspoon
Sugar
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1/2 teaspoon
Dry English mustard
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1 1/2 teaspoons
Worcestershire
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1 1/2 cups
Oil
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1/2 cup
Olive oil
- Salad
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1/4
head of lettuce, shredded
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2
chicken breasts, cooked and diced
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2
peeled, seeded tomatoes, diced
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3
hard cooked eggs, chopped fine
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6
slices cooked bacon, crisp, crumbled
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3/4 cup
Roquefort, crumbled
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2
Medium avocado, cut in wedges
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1
small stalk endive, for decoration at edge of platter
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1 tablespoon
Finely cut chives
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1/2 cup
Brown Derby dressing
Directions
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Combine all dressing ingredients. Emulsify with immersion blender, other blender, food processor, or mixer. Set aside. Recipe makes more than needed for one salad. Store leftovers in fridge.
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Spread lettuce on bottom of platter. Arrange each other item in row down the platter. Drizzle with the 1/2 cup of dressing.
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