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.
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.