The Original Brown Derbys Cobb Salad Recipes

THE ORIGINAL COBB SALAD

The Original Cobb Salad image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 17

Ingredients

2 chicken breasts, cooked and finely diced
1 ounce iceberg lettuce, washed and chopped
1 ounce romaine lettuce, washed and chopped
2 ounces tomato, washed and chopped
1/2 avocado, thinly sliced
2 ounces bacon, cooked and finely chopped
2 ounces hard boiled eggs, finely chopped
2 ounces grated Roquefort cheese
Original Cobb Salad Dressing to taste, recipe follows
2 egg yolks
2 cups olive oil
1 lemon, juiced
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 cup water
Salt and pepper, to taste

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.

COBB SALAD

Cobb Salad image

Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs.

Categories Salad Chicken Egg Leafy Green Tomato Blue Cheese Bacon Avocado Endive Watercress Gourmet

Yield Serves 6

Number Of Ingredients 14

Ingredients

1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups)
1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups)
6 slices of lean bacon, chopped fine
3 ripe avocados (preferably California)
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine
1 tomato, seeded and chopped fine
1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
2/3 cup olive oil
1/2 cup finely grated Roquefort

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.

THE ORIGINAL BROWN DERBY'S COBB SALAD

THE ORIGINAL BROWN DERBY'S COBB SALAD image

Categories Salad No-Cook Lunch Lettuce

Number Of Ingredients 12

Ingredients

1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard−cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old−Fashioned French Dressing (See recipe, below)

Steps:

1. Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. 2. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. 3. Dice breasts of chicken and arrange over top of chopped greens. 4. Chop bacon finely and sprinkle over the salad. 5. Cut avocado in small pieces and arrange around the edge of the salad. 6. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. 7. Just before serving mix the salad thoroughly with French Dressing

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