Cobb Salad - This is the recipe from the Brown Derby in Los Angeles where it was created

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6 cups shredded lettuce
3 cups chopped cooked chicken
3 hard-cooked eggs, chopped
2 medium tomatoes, seeded
and chopped
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked,
drained and crumbled
1 medium avocado, halved, seeded,
peeled and cut into wedges
1 small stalk Belgian endive (optional)

Brown Derby French Dressing
1/3 C red-wine vinegar,
1 Tbsp. lemon juice
1 tsp.Worcestershire sauce
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. pepper
1 clove garlic, minced.
Place in container and shake to mix well. Add 1/2 cup olive oil and shake vigorously. Chill thoroughly. Shake before serving.
Makes 1 cup.

Place lettuce on 6 individual plates. Evenly divide chicken, eggs, tomatoes, blue cheese and bacon among plates, arranging each in a row on top of the lettuce. Place avocado wedges and endive leaves, if desired, to the side. Serve with Brown Derby French Dressing. Makes 6 servings.

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