created at the Brown Derby restaurant in Hollywood, 1937.
- 1 head iceberg lettuce
- 1 bunch watercress
- 1 head frisée
- 1 head romaine lettuce
- 2 pt cherry tomatoes, quartered vertically
- 2 whole poached or roasted chicken breasts, skinned and cut into ½-inch cubes
- 12 strips best-quality smoky bacon, cooked until crisp, blotted on paper towels, and crumbled
- 6 hard-boiled eggs, chopped
- 1 c Roquefort or other crumbly blue cheese, coarsely grated
- 2 avocados, cut into ½-inch cubes (at the last minute so they don't discolor)
- ¼ cup finely minced chives
- 1 c Brown Derby Old-Fashioned French Dressing (see recipe below)
- The Brown Derby's Old-Fashioned French Dressing
- Makes approximately 2 cups
- ½ cup red-wine vinegar
- ¼ teaspoon sugar
- Juice of ½ lemon, freshly squeezed
- 1½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1 tsp Worcestershire sauce
- ½ teaspoon English or Dijon mustard
- 1 small clove garlic, finely minced
- 1 1/3 c extra-virgin olive oil
What to do:
- 1. Shake all ingredients except oil together in a large jar. Wait at least 15 minutes for sugar and salt to dissolve.
- 2. Add oil and shake again. Set aside for at least an hour before using to allow the flavors to marry. Extra dressing can be stored in the refrigerator for at least two weeks.
Finely chop iceberg lettuce, watercress, frisée and romaine lettuce. Place in a large salad bowl.
Arrange cherry tomatoes, chicken, bacon, eggs, cheese and freshly diced avocados in mounds, attractively spaced, on top of the greens. You may want to divide each ingredient into two smaller mounds, but the final result should be visually pleasing.
Sprinkle chives over entire platter.
When ready to eat, present salad at the table, and toss with enough dressing to moisten and flavor. Season with salt and pepper, if needed.