Cobb Salad

• 4 cups finely chopped iceberg lettuce
• 4 cups finely chopped chicory
• 4 cups finely chopped romaine
• 2 cups finely chopped watercress
• 2 medium tomatoes, seeded and finely chopped
• 2 boneless chicken breast halves, cooked and diced
• 6 strips bacon, crisply cooked and finely chopped
• 1 avocado, peeled, pitted, and finely chopped
• 3 hard-cooked eggs, peeled and finely chopped
• 1/2 cup crumbled bleu cheese
• 1 cup Brown Derby French dressing (see below)

Instructions:
Combine the iceberg lettuce, chicory, romaine, and watercress and form a mound in a large shallow salad bowl or deep platter. Arrange the tomatoes, chicken, bacon, avocado, and eggs artfully on top of the greens (long, narrow strips of the individual ingredients is traditional). Add 1 cup of the salad dressing immediately before serving.
Serves 6 to 8.


Brown Derby French Dressing

• 1 cup olive oil
• 1 cup vegetable oil
• 3/4 cup red wine vinegar
• 2 Tablespoons lemon juice
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dry English mustard
• 1 teaspoon sugar
• 1 clove garlic, finely chopped
• Salt and freshly ground pepper to taste

Combine all ingredients in a large glass jar and shake to combine.
Store tightly covered in the refrigerator.
Makes about 3 cups.