Cobb Salad and dressing recipe???
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**DrDolphin** · 01-12-2006, 09:40 PM

Anyone have the recipe from the Brown Derby for Cobb Salad (I want theirs - not a typical cobb).

I would love the dressing recipe too!!

Thanks.

*Pixie*Dust* · 01-12-2006, 09:43 PM

Cobb Salad

Yield: 4 to 6 servings

Ingredients

1 cup chopped iceberg lettuce leaves, washed and spun dry

1 cup chopped chicory leaves, washed and spun dry

1 cup tender sprigs watercress, washed and spun dry, plus additional sprigs for garnish

1 pound poached turkey breast, finely chopped

2 medium-sized ripe tomatoes, peeled, seeded, and finely chopped

1 avocado, peeled, seeded, and finely chopped

1/2 cup crumbled blue cheese (about 2¨ö ounces)

6 strips bacon, cooked crisp, drained, and crumbled

3 hard-cooked eggs, peeled and finely chopped

2 tablespoons snipped fresh chives

1/2 cup The Hollywood Brown Derby Old-Fashioned French Dressing (recipe follows)

Radicchio cups for serving

Method of Preparation

Toss the iceberg lettuce, chicory, and watercress together and arrange in a salad bowl.

In straight and separate lines, arrange the turkey, tomatoes, avocado, blue cheese, bacon, and eggs on top of the greens. Sprinkle the chives in two diagonal lines across the salad. To serve, present the salad at the table, toss with the dressing, and place in radicchio cups on chilled plates with watercress sprigs as garnish. Cooks' note: Depending on the size of the head of radicchio, and how many people you're planning to serve, you will need 8 to 12 radicchio leaves to make the cups for serving the salad.

Old-Fashioned French Dressing

Yield: About 1/2 cup

Ingredients

2 tablespoons water

2 tablespoons red wine vinegar

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt, or to taste

1/2 teaspoon minced garlic

1/4 teaspoon sugar

1/8 teaspoon freshly ground pepper, or to taste

1/8 teaspoon dry English mustard

1/3 cup vegetable oil

2 tablespoons olive oil

Method of Preparation

In a small bowl, whisk together the water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, freshly ground pepper, and dry mustard until well blended. Whisking constantly, add the vegetable oil and the olive oil in a slow steady stream until the dressing is emulsified. Store covered and chilled until ready to serve. Whisk the dressing to blend just before serving.