According to legend, this recipe was created by Bob Cobb, the owner of the Brown Derby Restaurant in Los Angeles, to use up some leftovers that had gathered in the refrigerator.
Serves 4 to 6
2 tablespoons red wine vinegar
1/2 teaspoon finely minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/8 teaspoon sugar
1/2 cup olive oil
6 cups torn lettuce (preferably Bibb, romaine, iceberg, or a combination)
1 bunch watercress, trimmed
2 cups torn curly endive or frisée
2 medium tomatoes, chopped
6 slices turkey bacon(substituted for real bacon), cooked crisp and crumbled
3 cups diced cooked chicken
3 large eggs, hard-boiled, peeled, and diced
1 large avocado, peeled, pitted, and diced
1/2 cup crumbled Roquefort cheese
2 tablespoons chopped fresh chives
1- To make the dressing, combine the vinegar, garlic, salt, pepper, Worcestershire sauce, lemon juice, and sugar in a small bowl. Whisk in the oil in a slow, steady stream until the dressing is smooth. Set aside.
2- To make the salad, line a large platter with the lettuce. On top of the lettuce, arrange the watercress and curly endive. Arrange the tomatoes, bacon, chicken, eggs, and avocado in a decorative manner on top. Sprinkle with the Roquefort cheese and chives.
3- Drizzle half the dressing over the salad. Serve at once, passing the remaining dressing at the table.
Recipe courtesy of The Good Home Cookbook, edited by Richard J. Perry (Stewart, Tabori & Chang, 2009)