​Les Kincaid's

Lifestyles

 

Salads

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Original Cobb Salad


1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing (recipe follows)

Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with French dressing.

Yield:  Serves 4 to 6

Old Fashioned French Dressing

1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups canola oil


Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving.


Makes about 1 1/2 quarts

Note:  This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar.