Thursday, January 29, 2009

Brown Derby's Cobb Salad

I love this recipe for cobb salad. Ever since my grandma made it for some special occasion, I have been putting hard boiled eggs in salad at any chance I can get. The salad dressing is also a nice sort of spicy one that is good as a leftover. I will warn you though- the salad dressing will congeal when you keep it in the fridge because of the olive oil, so you will probably need to let it warm up a bit before you serve it.

Combine thoroughly and spread on the bottom of a large flat bottomed bowl:
1 head iceberg lettuce, finely chopped
1 bunch watercress, finely chopped
2 avocados
2 hard cooked eggs (finely)
6 green onions (finely)
2 tomatoes
3 cups cooked chicken breast
8 slices bacon, fried and crumbled
3 oz Roquefort cheese crumbled
Salad dressing
Combine in a jar, shake thoroughly:
1 ½ c salad oil
½ c white vinegar
1 T lemon juice
½ t black pepper
½ t dry mustard
1 t Worcestershire sauce
1 clove garlic, pressed
½ t salt
1 t sugar
Spoon half dressing over salad. Present dish at table, then toss with remaining

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