Cobb Salad

Originally served at the Brown Derby, Cobb salad’s origins are steeped in food folklore. Reportedly masterminded by Bob Cobb on a hungry night in 1937, this classic salad is traditionally flavored with an old fashioned French dressing. Powdered garlic flavors the rich dressing, making this thin vinaigrette very tasty!

Ingredients

• 1/4 cup
  

  water

• 1/4 cup
  

  red wine vinegar

• 1/4 teaspoon
  

  sugar

• 1/2
  

  lemon, juiced

• 2 teaspoons
  

  salt

• 3/4 teaspoon
  

  black pepper

• 3/4 teaspoon
  

  Worcestershire sauce

• 1 tablespoon
  

  Dijon Mustard

• 1 teaspoon
  

  garlic powder

• 1/4 cup
  

  olive oil

• 1/2 cup

  vegetable oil

• 3 cups
  

  chopped romaine

• 2
  

  chopped carrots

• 1
  

  chopped tomato

• 1
  

  avocado

• 1
  

  cooked, cubed chicken breast

• 4
  

  cooked, crumbled bacon strips

• 2
  

  boiled eggs, cubed

• 1/2 cup
  

  crumbled Roquefort cheese, optional

Directions

Combine the dressing ingredients. Whisk well to combine and pour into a dressing container. Place in the fridge for the flavors to meld while you chop up the veggies for the salad.

Wash and chop all the vegetables except the avocado. (The avocado will brown quickly so make sure to chop it right before serving the salad) Cube the chicken and boiled eggs. Crumble the cooked bacon. Place the romaine on the salad serving tray or bowl. Place each veggie and meat in pretty strips across the top of the salad.

Slice the avocado right before serving. Place in its own strip across the salad. Top with Roquefort cheese if desired. Bring to the table like this, and then toss lightly before serving. Finally, top each serving with the Cobb dressing and eat immediately.