The American Cobb Salad
The American Cobb Salad as made famous by the Brown Derby in California. A definite crowd favorite with a great history!
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Cooking tools:
- Chilled platter
- Plate
- Oven
- Baking sheet
- Aluminum foil
- Saute pan
- Sauce pot
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Tongs
- Slotted spoon
- Spoon
- Kitchen timer
- Refrigerator
- Stove
- Mason jar
- Ice bath bowl
- Colander
Ingredients
- THE SALAD:
- ½ head of iceberg lettuce
- ½ head romaine lettuce
- 1 bunch of watercress
- 1 small belgian endive (chicory)
- 2 medium sized chicken breast - boiled
- 2 medium tomatoes - diced
- 6 slices crispy bacon
- 3 hard boiled eggs - (or more to your liking)
- 1 ripe avocado - sliced
- 2 tbs. chives - chopped
- ½ cup roquefort cheese
- THE DRESSING:
- ¾ tsp. freshly ground black pepper
- ¾ tsp. worchestire sauce¼ cup water
- ¼ cup red wine vinegar
- ¼ tsp sugar
- 1 tsp. fresh squeezed lemon juice
- 2 tsp. salt
- ¼ tsp. dry English mustard
- 1 small clove garlic - finely minced
- ¼ cup full flavored olive oil
- ¾ cup salad oil - EVOO (sunflower, peanut, etc.)
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