The Brown Derby Cobb Salad

Adapted from Saveur
Serves 4-6

Ingredients Amount
Dressing:
Olive Oil 1/4 cup
Canola Oil 3/4  cup
Red Wine Vinegar 1/4 cup
Dry Mustard 3/4 tsp.
fresh lemon juice 1 Tblsp.
Worcestershire sauce 1/2 tsp.
Sugar 1/4 tsp.
Garlic, minced 1 clove
Kosher Salt & Pepper to taste
Salad:
Romaine, Iceberg, & Butter Lettuce 1/2 head of each cut romaine into slices,
iceberg into chunks and tear butter lettuce
into large pieces.
Chicken 2 breasts cut into dice size pieces
Tomatoes 2, cut into wedges
Bacon, fried crisp 6 pieces, broken into bite size pieces
Hard boiled eggs 3, cut into wedges
Blue Cheese, cut into cubes 2-3 oz.
Avocado, diced 2
Chives, snipped 2 Tblsp.

Directions:

Dressing:  Combine all ingredients in a blender to make a smooth dressing.  Add salt & pepper to taste.

Salad:  On a large platter arrange the lettuces and group the other ingredients in neat piles or in rows around the lettuce.  Drizzle the dressing over the top reserving enough for each guest to add more if needed.  Makes a beautiful entrée. I like to serve this with warm baguette slices  and Hope butter – so yummy!  A Torrontes wine pairs well with this salad.