|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 66g||85%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 13g||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Learn to make a traditional Cobb Salad chock-full of crispy bacon, seasoned chicken, and mounds of blue cheese, avocado, and hard-boiled egg. This is a "composed" salad, meaning the ingredients are arranged on the salad as opposed to all being tossed together. Originally it was a way for the restaurant to simply use up leftovers, but it soon became the Brown Derby's most popular dish.
- 8 slices bacon
- 3 hard-boiled eggs (peeled and chopped)
- 1 head romaine lettuce (torn into bite-size pieces)
- 4 cups cooked chicken (diced)
- 2 ripe avocados (peeled, pitted, and diced)
- 2 ripe medium tomatoes (chopped)
- 4 ounces Roquefort cheese (crumbled)
- 1/2 teaspoonDijon mustard
- 1/4 cup red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 clove garlic (crushed)
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Fry the bacon until crisp, drain on paper towels, and when cool enough to handle, crumble and set aside.
Arrange a bed of lettuce on the serving plates. Arrange the eggs, bacon, chicken, avocados, tomatoes, and Roquefort cheese in straight rows on top of the lettuce, covering the surface completely.
In a bowl, whisk together the mustard, vinegar, Worcestershire sauce, garlic, salt, and pepper. Slowly drizzle in the olive oil whisking constantly to form the dressing. Drizzle the dressing evenly over the salad, and serve immediately.