Cobb Salad -- Start the New Year Right

I don't remember where I came across this recipe, but since it's the start of a New Year, and most are looking to start better eating habits, I thought a salad recipe would be a great start.

This salad is named for Robert Cobb, the owner of the Brown Derby restaurants in Los Angeles in the 1930s. According to the legend, he assembled it from odds and ends on hand for Sid Grauman of Grauman's Chinese Theater fame, who liked it so much he began ordering it daily, and the dressing became so popular that Cobb bottled it and sold it out of his restaurants. It actually makes a meal in itself, but smaller portions may be served as the salad course of a larger meal.

Cobb Salad

4 cups finely chopped iceberg lettuce 4 cups finely chopped chicory
4 cups finely chopped romaine
2 cups finely chopped watercress
2 medium Roma tomatoes, seeded and finely chopped
2 boneless chicken breast halves, cooked (grilled is best) and diced
6 strips bacon, crisply cooked and finely chopped
1 avocado, peeled, pitted, and finely chopped
3 hard-cooked eggs, peeled and finely chopped
1/2 cup crumbled bleu cheese
1 cup Brown Derby French dressing (see below)

Combine the iceberg lettuce, chicory, romaine, and watercress and form a mound in a large shallow salad bowl or deep platter. Arrange the tomatoes, chicken, bacon, avocado, and eggs artfully on top of the greens (long, narrow strips of the individual ingredients is traditional). Add 1 cupof the salad dressing immediately before serving. Serves 6 to 8.

Brown Derby French Dressing

1 cup olive oil
1 cup vegetable oil
3/4 cup red wine vinegar or balsamic vinager
2 Tbs lemon juice
1 Tbs Worcestershire sauce
1 tsp dry English mustard
1 tsp sugar
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste

Combine all ingredients in a large glass jar and shake to combine. Store tightly covered in the refrigerator. Makes about 3 cups

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