I found this recipe in a cookbook at the library titled, Bubby's Brunch Cookbook by Ron Silver. I tried this chopped Cobb salad and my family loved it. There were no leftovers!
1/4 cup red wine vinegar
1/4 tsp. sugar
1 tsp. fresh lemon juice
2 tsp. kosher salt
3/4 tsp freshly ground black pepper
3/4 tsp Worcestershire sauce
1/4 tsp dry mustard
1 small garlic clove, finely minced
1/4 cup olive oil
3/4 cup canola oil
To make the dressing combine 1/4 cup water, the vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, mustard and garlic in large bowl. Stir until combined. Then slowly pour in olive and canola oil. (Or if you are like me....just throw it in the blender and mix it at once!)
As far as the salad goes, you can do it however you would like. The recipe suggests using 1 head romaine, 1 bunch watercress, 2 heads Beligian endive, and 1 bunch of argula. I used spinach, red leaf and romaine lettuce. I tossed the greens together and arranged it in the middle of a platter with the other ingredients in individual piles around the greens.
The other ingredients (besides salad greens) may include:
grilled chicken breasts in slices,
4 large boiled eggs, sliced
6 slices of bacon, chopped
2 ripe avacados, diced
2 medium tomatoes, diced
(or add and subtract whatever you like)
You can serve the dressing on the side or drizzle it over the salad.