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While the original has the toppings arranged in neat rows, every chef has their own presentation.
Photo © Richard Moross
At a Glance
Prep Time : 15min
Cook Time : 20min
Course : Lunch, Main Course, Salad
Type of Prep : Assemble
Cuisine : U.S. Regional
 
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The Cobb Salad

From John Mitzewich,
Your Guide to American Food.
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This is a "composed" salad, meaning the ingredients are arranged on the salad as opposed to all being tossed together. Originally it was a way for the restaurant to simply use up leftovers, but it soon became the Brown Derby's most popular dish.

Makes 4 large salads

INGREDIENTS:

  • 3 hard-boiled eggs, peeled
  • 8 slices bacon
  • 1 head romaine lettuce, torn into bite-size pieces
  • 4 cups diced cooked chicken
  • 2 avocados, peeled and diced
  • 2 tomatoes, chopped
  • 4 ounces Roquefort cheese, crumbled
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, crushed
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/3 cup olive oil

PREPARATION:

  1. Fry the bacon until crisp, drain on paper towels, and when cool enough to handle, crumble and set aside.

  2. Arrange a bed of lettuce on the serving plates. Arrange the eggs, bacon, chicken, avocados, tomatoes, and Roquefort cheese in straight rows on top of the lettuce, covering the surface completely.

  3. In a bowl, whisk together the mustard, vinegar, Worcestershire sauce, garlic, salt, and pepper. Slowly drizzle in the olive oil whisking constantly to form the dressing. Drizzle the dressing evenly over the salad, and serve immediately.
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