This bright, crunchy salad, created by Bob Cobb at the Brown Derby Restaurant in Hollywood in 1937, is fun to make because you can design it any way you like and use whatever ingredients you like. At this time of the year, add chopped leftover Christmas turkey (or chicken) breast. The idea is to place each ingredient in a separate row and drizzle with the dressing just before serving.
Make sure to include something soft like avocado or boiled egg and something crunchy like Iceberg (or Cos) lettuce and cucumber. Red capsicum, celery, carrots, salami and chickpeas are other good additions.
- Prep Time : 40 minutes
- Cook Time : 6 -7 minutes
- Yield : 4
- free range or organic eggs - 4, hard-boiled
- bacon - 4 slices, rind removed and diced
- firm Greek-style feta - 1 - 2 slices, about 1 cm thick
- iceberg lettuce - 1/4, washed, dried and chopped
- cherry or grape tomatoes - 1 punnet, washed
- lebanese cucumber - sliced in half lengthways, seeds removed and chopped
- radishes - 3 -4, thinly sliced
- avocado - halved, peeled and chopped
- red or white wine vinegar - 2 tablespoons
- Dijon mustard - 2 teaspoons
- Worcestershire sauce - a dash
- sea salt and cracked pepper
- sugar or honey - 1 teaspoon
- extra virgin olive oil - 4 tablespoons
Peel the boiled eggs and cut into small dice. Fry the bacon until crisp, then drain well.
Keeping the ingredients separate, arrange them on a serving platter in single lines. Place a row of chopped lettuce along the middle of the platter then add remaining ingredients in parallel lines.
For the dressing: Whisk together the dressing ingredients until smooth – or place them in a screwtop jar and give it a good shake.
Drizzle a little of the dressing over the lettuce, tomatoes, cucumber and avocado.
Serve the remaining dressing in a small jug and let everyone toss their own salad together as they eat.