2007-09-21T12:15:07Z 4.5 105 0 2007-09-21T12:15:07Z false 33476 0 A garden salad that's a huge hit in Hollywood. Includes chicken breast and bacon. One night in 1937, Bob Cobb, then owner of The Brown Derby Restaurant in Hollywood, prowled through his restaurant's kitchen for a snack. Opening the huge refrigerator, he pulled out this and that and "The Cobb Salad" was born. 1 236 16272 For the Salad: 1/2 head of lettuce 1/2 bunch watercress 1 small bunch chicory 1/2 head romaine 2 medium tomatoes, peeled 2 breasts of boiled roasting chicken 6 strips crisp bacon 1 avocado 3 hard-cooked eggs 2 tablespoons chopped chives 1/2 cup crumbled imported Roquefort cheese For the French Dressing: 1/4 cup water 1/4 cup red wine vinegar 1/4 teaspoon sugar 1 teaspoon freshly squeezed lemon juice 2 teaspoons 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 1/4 cup full-flavored olive oil 3/4 cup salad oil 1 Original-Cobb-Salad 1 Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. 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. French Dressing recipe: Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. 0 6 3 2 2010-03-10T07:37:07Z