The Brown Derbys Original Cobb Salad Food

COBB SALAD RECIPE

Steps:

• Mix French Dressing: In a small bowl whisk water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, dry mustard, garlic, olive oil, and vegetable oil. Store in the fridge chilled, makes about 1 1/2 cups. Shake or stir well before using.
• Roast Split Chicken Breasts (these have bones and that adds flavor!): Line a large sheet pan with parchment paper for easy cleanup. Place 4 split chicken breasts on the sheet pan, season well with salt and pepper on both sides. Heat oven to 400 degrees, and roast chicken breast 30-35 minutes until cooked to 165 internal temperature. Let chicken rest until cool enough to handle, remove skin and bones (freeze for chicken stock), and cut into large diced pieces. Alternatively, you can poach or roast skinless chicken breasts.
• Make Hardboiled Eggs: And roughly chop. The method I like the best is to "steam boil" eggs. Add water to a large pan with a lid, bring the water to a boil, and set a steamer basket in the water. Carefully add eggs on steamer basket, cover and let steam at high heat for 12 minutes. Remove eggs to ice bath for 15 minutes, roll crack and the peels on a board, they slip RIGHT OFF! I love making eggs this way.
• Make Crumbled Bacon: Cook strips of bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on a paper towel-lined plate. Or buy precooked bacon and cook it in the microwave. Chop bacon on a cutting board into small 1/2" pieces.
• Prep Veggies: Finely mince chives, and chop tomatoes, and remove the watery seeds, they don't have any flavor anyway! Chop iceberg, romaine, endive lettuce, and watercress using a knife on a cutting board. Slice avocado into cubes, hold the avocado half in a towel when cutting.
• Assemble Cobb SaladMix together the chopped iceberg, romaine, endive, and watercress, place into the bottom of a large square or rectangle dish or individual salad bowls. Sprinkle finely diced chives on top of the salad mix.
• Arrange Toppings in long side-by-side strips across the green salad place; diced tomatoes, diced chicken, crumbled bacon, diced avocado, and chopped eggs.
• Sprinkle all over with crumbled Roquefort cheese and more chives.
• Pour dressing all over at serving time.

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.

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 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

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.