November 6, 2010


Printed from COOKS.COM

1/2 head Cos Cobb lettuce (or Boston Bibb)
1/2 cup watercress, coarsely chopped
1/2 cup bunch chicory, coarsely chopped
1/2 head romaine
2 medium tomatoes, peeled
2 chicken breasts, steamed or poached, diced
6 strips bacon, cooked until crisp
1 avocado
3 boiled eggs, hard cooked
2 tablespoons chives, chopped
1/2 cup Roquefort cheese or blue cheese crumbles
1 cup Brown Derby French Dressing
Finely chop greens and transfer to a large salad bowl. Wash and remove any green core, stem end and seeds from tomatoes that have been sliced into halves. Dice into 1/2-inch cubes and place atop the chopped greens.Top with the diced chicken breasts. Crumble the bacon and sprinkle evenly over the salad. Remove pit and chop avocado into small pieces. Add to salad.
Sprinkling chopped eggs and grated cheese over all and garnish with chopped chives.
Do not dress the salad until serving time. At serving time, add the French Dressing (below) and toss well at the table.
Makes about 5 generous servings.

Brown Derby French Dressing:
1 cup red wine or Chianti vinegar
1 cup water
1 teaspoon sugar
pinch of fresh thyme
juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Coleman's English mustard
2 cloves garlic, minced
4 cups Bertolli light extra virgin olive oil

In a blender, combine vinegar, water, sugar, thyme, lemon, salt and pepper, Worcestershire, dry mustard and garlic. Blend for 30 seconds then remove cap from blender top and drizzle in olive oil slowly until well combined. Refrigerate until ready to use. Leave at room temperature for 30 minutes before using and shake vigorously to combine. Keeps for 3 or 4 days in refrigerator.Yield: about 1 1/2 quarts.

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