California Salad
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Kunkel, Larry
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The Brown Derby's Cobb Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Brown Derby
Art Print
Grossman, Larry
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 The Brown Derby's Cobb Salad
Gourmet Archives

1/2 head Romaine lettuce, rinsed, spun
dry, chopped fine (about 4 cups)
1/2 head Boston lettuce, rinsed, spun dry, chopped fine
1 small bunch curly endive, rinsed spun dry, chopped fine
1/2 bunch watercress, coarse stems discarded, rinsed,
spun dry, chopped fine (about 2 cups)
6 slices lean bacon, chopped fine
3 ripe avocados
2 whole skinless boneless chicken breasts
(1 1/2 pounds) halved, cooked, diced
1 tomato, peeled, seeded, diced fine
2 tablespoons chopped fresh chives
1/2 hard-boiled egg, separated, yolk
grated fine, white grated fine
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup olive oil
1 garlic clove, minced
1/2 cup finely grated Roquefort cheese

In a large salad bowl toss together well Romaine and Boston lettuce,
endive and watercress.
In skillet cook bacon over moderate heat until crisp and drain well on
paper towels. Halve, pit and peel avocados and cut into 1/2-inch pieces. Arrange chicken, bacon, tomato and avocado decoratively over greens
and garnish with grated egg and chives.
In a small bowl whisk together vinegar, mustard, garlic and salt and
pepper to taste. Add olive oil in a slow stream, whisking, and whisk
dressing until emulsified. Stir in Roquefort. Whisk dressing and pour
it over salad. Toss.  Serves 6.
 

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