COBB SALAD

Since it's one of my favorites, I've eaten Cobb salad in many places in the world; it seems to be a popular item on so many restaurant menus. But the versions are all different, and except for the usual chicken, many do not include what I consider to be essential ingredients, like roquefort cheese and bacon, even the avocado or hard boiled egg. So here's what both Gourmet and Saveur, my favorite cooking magazines, have called the "authentic" version, with all the ingredients I so look forward to. The recipe comes from The Brown Derby, that hat-shaped restaurant in Hollywood where the dish was created and where it became a signature item, named by the chef in 1929 for Bob Cobb, the owner of the restaurant. Legend says it was created late at night for a client out of leftovers in the kitchen.

COBB SALAD

(The "Authentic" Version)

serves 6 - 8



For the Salad

1/2 large head lettuce, shredded

2 chicken breasts (whole, or 4 pieces), cooked, chilled and diced

2 medium tomatoes, diced

3 hard boiled eggs, chopped

6 slices bacon, fried crisp and crumbled

3/4 C (3-oz) crumbled Roquefort cheese

2 medium, ripe avocados, halved, peeled and cut into wedges

1 small head Belgian endive, leaves separated

1 T chopped fresh chives

1/2 C Brown Derby French Dressing

1. Place the shredded lettuce in a large bowl. Over the lettuce, arrange a row each of chicken, tomatoes, eggs, bacon and cheese. Tuck in the avocado wedges and endive leaves to garnish. Sprinkle all with the chives, as desired. Toss at the table with 1/2 cup dressing; if this seems a little sparse, taste and add more, a little at a time, until all the ingredients are covered.

For the Brown Derby Dressing (makes about 3 cups)

1/2 C red wine vinegar

1/2 C water

1 T lemon juice

1 1/2 t black pepper

1 t salt

1/2 t sugar

1/2 t dry mustard

1 1/2 t Worchestershire sauce

1 clove garlic, minced

1 1/2 C vegetable oil

1/2 C olive oil

1. Put all ingredients except the oils in a jar, then screw on the lid and shake to blend. Add the oils and recover; shake vigourously to mix well. Chill thoroughly; shake again before using.

Note: see previous posting for how to make the perfect hard boiled egg and your choice of how to cook the chicken, poached or roasted. I'd use the roasting method, without any herbs. . When tomatoes are not in season, use 6-8 cherry tomatoes, cut in half. If you're worried about the avocado turning brown, sprinkle it with just a little lemon juice.

To Make Ahead: This can all be made ahead and held, the ingredients in separate bowls, covered in the refrigerator. Wait to assemble the salad until you're ready to serve it.