Cobb Salad With Brown Derby French Dressing Food

COBB SALAD WITH BROWN DERBY DRESSING

Steps:

• Chop all the greens very, very fine (almost minced).
• Arrange in rows in a chilled salad bowl.
• Cut the tomatoes in half, seed, and chop very fine.
• Fine dice the turkey, avocado, eggs and bacon.
• Arrange all the ingredients, including the blue cheese, in rows across the lettuces.
• Sprinkle with the chives.
• Present at the table in this fashion, then toss with the dressing at the very last minute and serve in chilled salad bowls.
• Serve with fresh french bread.
• FOR THE DRESSING: Combine all the ingredients except the olive oil in a blender and blend.
• Slowly, with the machine running, add the oil and blend well.
• Keep refrigerated.
• *NOTE:This dish should be kept chilled, and served as chilled as possible.

COBB SALAD WITH BROWN DERBY FRENCH DRESSING

Steps:

• Combine red wine vinegar, water, vegetable oil, olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, sugar, and mustard together in a bowl until dressing is smooth.
• Place chopped lettuce and watercress in a large salad bowl. Arrange tomatoes, turkey, eggs, blue cheese, bacon, and avocados on top. Add desired amount of dressing before serving and toss.

COBB SALAD

Steps:

• Place the chicken breasts in a shallow pan or deep skillet and cover by about one inch with cold water. Bring to a simmer over medium heat, maintain the heat at a simmer, and poach the breasts for 10 to 12 minutes, depending on their size. Remove the pan from the heat and allow the chicken to cool to room temperature. When the chicken is cool, remove it from the stock (which can be strained and used for another purpose), remove and discard the skin and bones, and chop the meat finely.
• Meanwhile, cook the bacon until it is crisp. Drain the bacon well and chop in roughly, by hand or in a food processor. Place the chopped bacon on paper towels and dry further, in a conventional oven on a low heat or in a microwave oven, until it separates into bits. This process may need to be repeated 2 or 3 times, depending on the fat content of the bacon used.
• Place the Roquefort cheese in the freezer for about 15 minutes; then remove the cheese from the freezer and grate it, using a cheese or vegetable grater. Cut the tomatoes into small dice and sprinkle with salt and pepper. Halve, peel, and dice the avocados; sprinkle with salt and fresh lemon juice. Using a food processor, chop the greens finely, into 3/16 inch bits, but do not reduce them to mush. Finely chop the hard boiled eggs.
• To assemble the salad, place all the greens in a large bowl and toss them together; spread the greens evenly in the bottom of the bowl. Arrange the bacon, egg, chicken, tomato, and cheese in strips across the greens; arrange the chopped avocado around the edge of the salad. Bring the salad to the table with the dressing alongside and toss together just before serving.
• Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving.

THE ORIGINAL COBB SALAD

Steps:

• Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
• Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.

COBB SALAD WITH BROWN DERBY FRENCH DRESSING

Steps:

• Combine red wine vinegar, water, vegetable oil, olive oil, lemon juice, Worcestershire sauce, garlic, salt, pepper, sugar, and mustard together in a bowl until dressing is smooth.
• Place chopped lettuce and watercress in a large salad bowl. Arrange tomatoes, turkey, eggs, blue cheese, bacon, and avocados on top. Add desired amount of dressing before serving and toss.

BROWN DERBY OLD FASHIONED FRENCH DRESSING

Steps:

• Blend all ingredients, except oils.
• Add olive oil and salad oil.
• Mix well.
• Chill and shake thoroughly before serving on salad.

COBB SALAD

Steps:

• In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.