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We have a Brown Derby restaurant in Ohio, they serve this salad in a big salad bowl and toss it at your table with their homemade Italian dressing.
i made this salad with cubed slab bacon instead of crumbles and it was aaamazing. love the plating in the picture too! really awesome. cobb salads are just the best.
I decided to kick off the arrival of spring with this wonderful salad. I skipped the “composing” part and mixed everything in a big bowl to devour!
I poached the chicken or a little water, olive oil, butter, white wine, onion, bay leave, carrot, salt and pepper, slow cooked.
It was the best ever! =)
Thanks so much for finding and sharing this recipe. I used to live down the street also and would go with my Great Aunt there for lunch. She would always order the Cobb Salad. I remember it came in rows and the waiter tossed it at the table. They never asked my Aunt what she wanted as this was the only choice for her.
You make a beautiful salad. I make one, too, occasionally. No two ever have the identical ingredients. Usually whatever is in the refrigerator. I always add diced red bell pepper and diced cukes. Chopped peanuts or almonds (salted) create an interesting and tasty twist. Try that sometime. Not too many. We have company coming this weekend. Guess what they’re getting for dinner?
Yours recipe is a good one. Nice photo, too.
I made this for Sunday lunch and it was scrumptious! It definitely pleased the normally salad-averse hubby with its three types of protein (though it took a bit longer than anticipated to cook, given that I had to boil the eggs AND saute the chicken AND fry the bacon). I’ll be making this one again…
Wow–awesome recipe. Classic Cobb–I like it because the salad dressing doesn’t drown out the flavor of the other ingredients. I took the leftovers in a wrap for my lunch today and it was still quite yummy.
Cobb salads are a delicious meal. I have seen them served in rows often but not always. At one fine restaurant, the salad was actually presented in rows (similar to the photo), then the waiter “tossed” it before placing the dish, and all of the ingredients were very finely diced. It was one of the most delisious Cobb salads I’ve had. These may be a little more effort – but worth it. ;)
Three cheers for you and one of the great salads!
Your recipe source?
From my “The Brown Derby Cookbook”:
½ head of lettuce
½ bunch watercress
1 small bunch chicory
½ head romaine
2 medium-sized tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
3 hard-cooked eggs
2 tbs. chopped chives
½ cup fine grated imported Roquefort cheese
1 cup Brown Derby Old-fashion French Dressing
… Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with French Dressing.
BROWN DERBY OLD-FASHION FRENCH DRESSING, 1 1/2 qts.
1 cup water
1 cup red wine vinegar
1 tsp. sugar
Juice of ½ lemon
2 ½ tbs. salt
1 tbs. ground black pepper
1 tbs. Worcestershire Sauce
1 tsp. English mustard
1 bead garlic, chopped
1 cup olive oil
3 cups salad oil