Brown Derby Cobb Salad

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What you'll need

  • 1/2 head iceberg lettuce
  • 1/2 bunch watercress
  • 1 small bunch chicory
  • 1/2 head romaine lettuce
  • 2 medium tomatoes, blanched and peeled
  • 1 1/2 cups cooked turkey breast, diced
  • 1 avocado
  • 3 eggs, hard-cooked
  • 1/2 cup blue cheese, crumbled
  • 6 strips crisp bacon, crumbled
  • 2 tbsp. chopped chives
  • 1/2 cup water
  • 1/2 tsp. sugar
  • 1 1/4 tbsp. salt
  • 1 1/2 tsp. Worcestershire sauce
  • 1 clove garlic, chopped
  • 1/2 cup red-wine vinegar
  • Juice of 1/2 lemon
  • 1/2 tbsp. ground black pepper
  • 1/2 tsp. English mustard
  • 1/2 cup olive oil
  • 1 1/2 cups salad oil

How to make it

  1. COBB SALAD: Chop all greens very fine (reserve some watercress for presentation) and arrange in salad bowl. Cut tomatoes in half, remove seeds and dice une. Also dice the turkey, avocado and eggs. Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens. Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below) and place on chilled plates with a watercress garnish. Serves six.

  2. BROWN DERBY OLD-FASHIONED FRENCH DRESSING: Blend together all ingredients, except oils, then add olive and salad oils and mix well. Blend well again before mixing with salad.  

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