The Brown Derby's Cobb Salad
Author: 
 
Ingredients
  • 1 head iceberg lettuce, finely chopped
  • 1 bunch watercress, finely chopped
  • 2 avocados, chopped
  • 2 hard-boiled eggs, finely chopped
  • 6 green onions, finely chopped
  • 2 tomatoes, chopped
  • 3 cups chopped cooked chicken breast
  • 8 slices bacon, fried, drained, and crumbled
  • 3 ounces Roquefort cheese, crumbled
  • Dressing:
  • 1-1/2 cups salad oil
  • ½ cup white vinegar
  • 1 Tablespoon freshly squeezed lemon juice
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, pressed
  • ½ teaspoon salt
  • 1 teaspoon sugar
Instructions
  1. Combine lettuce and watercress thoroughly. Spread this mixture on the bottom of a large, flat-bottomed salad bowl or serving dish. Arrange rows of avocados, eggs, green onions, tomatoes, chicken, and bacon on top of lettuce mixture. Sprinkle crumbled cheese on top. Place dressing ingredients in a jar or cruet and shake thoroughly. Spoon half the dressing over the salad. Present the dish at the table, then toss with remaining salad dressing. Serves 6-8.
  2. Note: For photographic purposes, I arranged the salad differently, but you can do it this way!
Recipe by The Culinary Cellar at https://theculinarycellar.com/cool-cobb-salad-for-a-heat-wave/