(Adapted from the Original Brown Derby Cobb Salad recipe)
1 avocado
1/2 cup Roquefort cheese, crumbled
2 tablespoons chives, chopped (you can use fresh or frozen)
1 cup (approximately) Original Cobb Salad dressing.
Salad Dressing:
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry English mustard
1 small clove garlic, finely minced
1 cup extra virgin olive oil
Directions:
Cut lettuce, half the watercress, chicory and romaine in fine pieces and arrange in a bowl.Cut tomatoes, bacon,chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens. Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress. Just before serving, mix the salad with the Cobb dressing.
To make the dressing:
Mix all ingredients together, except the olive oil. Slowly add olive oil. Mix well until its almost blended before pouring on and tossing.
Trivia: Cobb salad was named for Bob Cobb,the owner of the Brown Derby Restaurant in 1937.
(AE)