Title: Cobb Salad
Categories: Salad California
Yield: 6 Servings

1/2		Head iceberg lettuce
1/2	bn	Watercress
1	bn	Curly endive (small bunch)
1/2		Head romaine
2	tb	Minced chives
2	md	Tomatoes peeled, seeded & diced
1		Whole chicken breast; cooked boned, skinned & diced
6	sl	Bacon; cooked, diced
1		Avocado; peeled and diced
3		Hard-cooked eggs; diced
1/2	c	Crumbled Roquefort cheese
SPECIAL FRENCH DRESSING
1/4	c	Water
1/4	c	Red wine vinegar
1/4	ts	Sugar
1 1/2	ts	Lemon juice
1/2	ts	Salt
1/2	ts	Black pepper
1/2	ts	Worcestershire sauce
3/4	ts	Dry mustard
1/2		Garlic clove; minced
1/4	c	Olive oil
3/4	c	Vegetable oil

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.

Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.

Created by: Original Hollywood Brown Derby, Hollywood

(C) 1992 The Los Angeles Times

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