Cobb Salad Original Recipe

1 head iceberg lettuce, about 4 cups 1 bunch watercress 1 small bunch chicory, about 2½ cups ½ head romaine, about 2½ cups 2 medium peeled tomatoes 6 strips of crisp bacon 2 breasts of boiled chicken 3 hard cooked eggs 1 avocado ½ cup crumbled Roquefort cheese 2 tbsp chopped chives 1 cup Cobb Salad Dressing

Cobb Salad Dressing ¼ cup water ¼ cup red wine vinegar ¼ tsp sugar 1 tsp freshly squeezed lemon juice 2 tsp salt ¾ tsp freshly ground black pepper ¾ tsp Worchestershire sauce ¼ tsp English mustard 1 small clove garlic ¼ cup extra virgin olive oil ¾ cup salad oil Blend all ingredients together, except oils. Add olive and salad oils. Mix well. Blend well again before mixing with salad. (The water is optional, depending upon the degree of oiliness desired in the dressing.)

Cut lettuce, half of the watercress, chicory and romaine in fine pieces and arrange in a large salad bowl. Cut tomatoes, bacon, chicken, eggs, and avocado in small pieces and arrange, along with the crumbled Roquefort cheese, in strips on the greens. Sprinkle finely cut chives over the Cobb salad and garnish with the remaining watercress. Just before serving mix the salad with the Cobb salad dressing.