Cobb Salad
Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on.
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Ingredients
- 3⁄4 cup canola oil
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 tbsp. fresh lemon juice
- 3⁄4 tsp. dry mustard
- 1⁄2 tsp. Worcestershire
- 1⁄4 tsp. sugar
- 1 clove garlic, minced
- Kosher salt
- freshly ground black pepper
- 1⁄2 head iceberg lettuce, cored and shredded
- 1⁄2 head romaine lettuce, chopped
- 1⁄2 bunch watercress, some of the stems trimmed, chopped
- 2 oz. blue cheese, preferably Roquefort, crumbled
- 6 strips cooked bacon, roughly chopped
- 3 hard-boiled eggs, peeled and cut into 1/2" cubes
- 2 medium tomatoes, peeled, seeded, and cut into 1/2" cubes
- 1 boneless skinless chicken breast, cooked and cut into 1/2" cubes
- 1 avocado, peeled, pitted, and cut into 1/2" cubes
- 2 tbsp. minced chives
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