BROWN DERBY-STYLE COBB SALAD

This salad is not a southern dish, but I want to share this recipe anyway. I make quite a lot of dinner salads during the summer. I was introduced to this salad back in the early 1970s at the original Brown Derby Restaurant on Wilshire Blvd. in Los Angeles, California. I even imagined Lucy Ricardo (I Love Lucy) peeking over the booth where William Holden was having lunch.

I prefer most of the ingredients sliced instead of everything chopped . . . like most Cobb Salads, and this makes a better presentation.

You can easily double the recipe to make four servings.

Dressing

1 T Worcestershire sauce
¼ cup red wine vinegar
1 t Dijon mustard
1 t honey or granulated sugar

½ t English dry mustard

1 clove garlic, pressed or grate

Juice of ½ small lemon

Sea salt and freshly ground black pepper

½ cup extra-virgin olive oil

Mix everything together in a small bowl, except the olive oil.

Whisk in the olive oil until well combined.

You can also place the ingredients in a mason jar fitted with a lid and shake.

Salad

Several leaves of mixed salad greens

1 large bunch of watercress or arugula

½ head of Bibb lettuce or other soft lettuce

2 boneless chicken breast halves

1 T avocado oil

1 T maple syrup

1 T brown sugar

1 T soy sauce

Sea salt & fine ground black pepper

1 cup cherry tomatoes, cut in half

2 hard-cooked eggs, sliced

1 avocado, pitted, peeled, and sliced

4 strips bacon, cooked and crumbled

4 scallions, thinly sliced

½ cup Roquefort cheese or other blue cheese, crumbled

1 T snipped fresh chives

In a small bowl, mix together the oil, maple syrup, brown sugar, and soy sauce.

Brush chicken halves on both sides with mixture.

Season to taste with salt and pepper.

Grill on barbecue grill until cooked through. Let cool to room temperature, then slice

Toss greens in a large bowl with a little of the dressing and place equal amounts on 2 plates.

Arrange the rest of the ingredients in sections on top of the lettuces.

Scatter on some crumbled cheese, a few snipped chives, and drizzle with a little more salad dressing.

You will have leftover dressing.

Serves 2