Traditional Cobb salad, Brown Derby style, for four.
- 1 head Romaine lettuce, rinsed and chopped
- 1 5 oz. package spring mix
- 2 Roma tomatoes, diced
- 4 boneless skinless chicken breasts
- 8 strips bacon
- 1 large avocado, pitted and chopped
- 4 eggs
- 4 stalks green onions, chopped
- 8 oz. Roquefort cheese, crumbled
- 1 cup red wine vinegar
- 1 tbls. lemon juice
- 1 tsp. sugar
- 1 tsp. Worcestershire sauce
- 1 tsp. Colman’s mustard powder
- 1 clove garlic, minced
- 1 cup olive oil
- 3 cups vegetable oil
- Water
- Salt
- Pepper
For the dressing: combine the sugar, 1 tbls. salt, 1 tsp. pepper, mustard, and garlic in a large mixing bowl. Mash with a mortar and pestle if you want the garlic especially mixed in. Add 1 cup water, vinegar, oils, and lemon juice, and whisk until thoroughly mixed. Refrigerate until ready to use.
For hardboiled eggs, place eggs in a saucepan. Add cold water until just barely covered. Bring to a boil, then remove from heat, cover, and let stand 20 minutes. Drain and rinse with cold water. Peel and chop.
Fry the bacon in a skillet over medium-high heat until crispy. Drain on paper towels and chop.
Use the flat side of a kitchen mallet to pound the chicken breasts to an even thickness. Sprinkle both sides with salt and pepper. Lightly oil a skillet and warm over medium-high heat. Cook the chicken breasts for 5-6 minutes on each side until cooked through. Let cool and chop.
Combine the Romaine and spring mix in a large bowl. Add as much of the dressing as you like and toss to mix.
Portion the dressed lettuce into a bowl or large plate. Add the toppings in wedges, each covering one-seventh of the plate, in order; chicken, green onions, blue cheese, tomato, bacon, egg, avocado, and serve, allowing diners to mix if desired.
This is my favorite entree salad. If I’m feeling lazy, I’ll buy grilled chicken strips.