Cobb salad


1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive (small bunch)
1/2 head romaine
2 tbsp minced chives
2 medium tomatoes, peeled, seeded & diced

1 whole chicken breast; cooked, boned, skinned & diced
6 slices bacon; cooked, diced
1 avocado; peeled and diced
3 hard-cooked eggs; diced
1/2 cup crumbled roquefort cheese

Special french dressing:

1/4 cup water
1/4 cup red wine vinegar
1/4 tsp sugar
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp worcestershire sauce
3/4 tsp dry mustard
1/2 garlic clove; minced
1/4 cup olive oil
3/4 cup vegetable oil

How to prepare

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
Created by: original hollywood brown derby, hollywood (servings 6)

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