Units Scale

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch frisée greens
1/2 head romaine lettuce
2 medium tomatoes (preferably heirloom), blanched and peeled
2 boneless chicken breasts
2 Haas (California) avocados, peeled and diced and tossed with some lime juice to prevent discoloration
3 hard-boiled eggs – ideally cooked sous-vide at 165 degrees Fahrenheit for 40 minutes and then shocked in cold water for 10 minutes.
1/2 cup pitted Kalamata Greek olives (TFD addition, optional)
1/2 cup blue cheese, crumbled (TFD prefers Stilton or Cabrales, but Roquefort is traditional)
6 strips top-quality bacon
2 tablespoons chopped chives
The Original Cobb Salad Dressing From The Brown Derby:
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry English mustard
1 small clove garlic, finely minced
1/4 cup full-flavored olive oil
3/4 cup canola oil

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Cook the bacon to medium crisp and crumble. Reserve bacon fat in pan. Cook chicken breasts in the bacon fat, then dice – you want about 1 ½ cups.
Chop all the greens very fine (reserve some watercress for presentation) and arrange in salad bowl. Cut tomatoes in half, remove seeds, and dice fine. Also dice the avocado, the olives and the eggs.
Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens. Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below). Place on chilled plates with a watercress garnish.
For the Salad Dressing:
Blend all ingredients together, except oils. Add olive and salad oils. Mix well.
Blend well again before mixing with salad.