The Original Brown Derbys Cobb Salad Recipes

Steps:

• Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
• Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.

Steps:

• In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.

Steps:

• 1. Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. 2. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. 3. Dice breasts of chicken and arrange over top of chopped greens. 4. Chop bacon finely and sprinkle over the salad. 5. Cut avocado in small pieces and arrange around the edge of the salad. 6. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. 7. Just before serving mix the salad thoroughly with French Dressing