The Cobb Salad is a delicious blend of legend and historical fact. The Brown Derby keeps its own account of how the salad was originally created. As the story goes:
One night in 1937, Bob Cobb, then owner of The Brown Derby, prowled hungrily in his restaurant's kitchen for a snack. Opening the huge refrigerator, he pulled out this and that: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing. He started chopping. Added some crisp bacon, swiped from a busy chef.It may seem kitschy, but I for one love the fact that The Brown Derby prints their recipe cards on miniature paper derbies. Is it still California Crazy if it’s not actually architecture? Call it what you will, but this dressing recipe is spectacular, and great on all sorts of salads, not just the Cobb for which it was created.
The Cobb salad was born. Sid Grauman, of Grauman's Chinese Theatre, was with Cobb that midnight, asked the next day for a 'Cobb Salad.' It was so good that it was put on the menu.
COBB SALAD WITH FRENCH DRESSING (4 – 6 servings)
½ Head Iceberg Lettuce
½ Bunch Watercress Lettuce
1 Small Bunch Chicory Lettuce
½ Head Romaine Lettuce
2 Medium Tomatoes (peeled)
½ Brest Turkey (poached)
6 Strips Bacon (crispy)
3 Eggs (hard-boiled)
2 Tbsp. Chives (chopped)
½ Cup Bleu Cheese (crumbled)
1 Cup Brown Derby Old Fashioned French Dressing
Chop all greens very fine and arrange in a salad bowl.
Cut tomatoes in half, remove seeds, and dice fine.
Fine dice the turkey, avocado, and eggs.
Arrange above ingredients, along with bleu cheese and bacon crumbles, in straight lines across the salad.
Arrange chives diagonally across the topping lines.
Present this at the table, toss the salad with dressing, and place on chilled plates.
Garnish with radicchio cup and watercress.
BROWN DERBY OLD FASHION FRENCH DRESSING (1 – 1 ½ servings)
3 Cups Salad Oil
1 Cup Olive Oil
1 Cup Water
1 Cup Red Wine Vinegar
1 Bead Garlic (chopped)
2 ½ Tbsp Salt
1 Tbsp Worcestershire Sauce
1 Tbsp Ground Black Pepper
1 Tsp Sugar
1 Tsp English Mustard
Juice of ½ Lemon
Blend together all ingredients, except oils.
Add olive and salad oils, mix well again.
Blend well before tossing with salad.