Cobb Salad a la Brown Derby Recipe

Ingredients:

For the salad:
1/2 iceberg lettuce head; cut into strips
1/2 bunch of watercress; cut into strips
1 bunch of chicory (small); cut into strips
1/2 Romaine lettuce head; cut into strips
2 medium-sized plum tomatoes; skin and seeds removed, diced
2 chicken breasts fillet; boiled and diced
6 pieces of bacon; fried crunchy and crumbled
1 avocado; peeled cored and julienned
3 eggs; hard-boiled and sliced thin crosswise
2 tbsp of chopped chives
1/2 c of Roquefort cheese; crumbled
1 c of French dressing; vintage

For the vintage French dressing:
1 c of water
1 c of red wine vinegar
1 tsp of refined sugar
1/2 lemon, freshly-squeezed
2.5 tsp of rock salt
1 tsp of black pepper, ground
1 tsp of Worcestershire sauce
1 tsp of English mustard
1 garlic clove, chopped
1 c of Extra Virgin olive oil
3 c of vegetable (salad) oil

Directions:

Prepare the dressing. Mix all the vintage French ingredients altogether using a blender or food processor. Transfer in a clean jar, and then refrigerate. This mixture makes approximately 1.5 quarts.

Once the dressing is ready, prepare the salad. Arrange the watercress, Romaine, iceberg, and chicory lettuces in a large bowl; and then top with diced plum tomatoes.

Add a layer of chicken breast fillet on top of the tomatoes, and then sprinkle with crumbled bacon. Assemble the avocado around the salad bowl’s edge.

Arrange the sliced hard-boiled eggs towards the middle. Garnish with chives & crumbled Roquefort; then pour some vintage French dressing prior to serving.