The Brown Derby Cobb Salad

 

When I was in public accounting in Los Angeles in the mid 1970’s, I had lunch at the Brown Derby on Wilshire Boulevard.  The building was shaped like a hat and is long gone.  At that lunch, I had their signature dish, Cobb Salad.  I bought a 50th anniversary Brown Derby cookbook, and the recipe for that salad was in it.  The Cobb Salad that I ate at the Brown Derby was good, but the lettuces were chopped very fine, too fine for my taste.  I also omit the watercress and chicory.  Otherwise, I make this recipe exactly as they did.  Their dressing is very good.  The first manager of the Brown Derby was Bob Cobb and this salad is named after him.  He invented it in the late1920’s.

 

 

1/2
head iceberg lettuce
1/2
bunch watercress
1
small bunch chicory
1/2
head romaine lettuce
2
medium-sized tomatoes, peeled
2
breast of boiled roasting chicken
6
strips bacon, cooked crisp
1
avocado, peeled and seeded
3
hard boiled eggs (See Hard Boiled Eggs Recipe)
2
tablespoons chopped chives
1/2
cup fine grated imported Roquefort cheese
1
cup Brown Dergy Old-fashioned French Dressing

 

 

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

 

Serves 4 to 6.

 

 

Brown Derby Old-fashioned French Dressing

 

The cup of water is optional, depending upon the degree of oiliness desired in the dressing.  This dressing was very popular and the Brown Derby used to bottle this dressing for the stars to take home.

 

1
cup water
1
cup red wine vinegar
1
teaspoon sugar
Juice of 1/2 lemon
2 1/2
tablespoons salt
1
tablespoon ground black pepper
1
tablespoon Worcestershire sauce
1
teaspoon English mustard (Colman's dry mustard)
1
clove garlic, chopped
1
cup olive oil
3
cups vegetable oil

 

 

Blend together all ingredients except oils.  Then add the olive and vegetable oils and mix well again.  Chill.  Shake before serving.  This dressing keeps well in the refrigerator.

 

Makes 1-1/2 quarts and can be made and stored in a 2-quart Mason jar.