Ingredients

1/2 head of romaine 1/2 head of Boston lettuce 1 small bunch of frise (curly endive) 1/2 bunch of watercress, coarse stems discarded All lettuces should be rinsed, spun or patted dry, and coarsely chopped 6 slices of bacon 2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced 1 tomato, seeded and chopped fine 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped 2 tablespoons chopped fresh chives 1/3 cup red-wine vinegar 1 tablespoon Dijon-style mustard 1-2 teaspoons sugar Salt and pepper 2/3 cup olive oil 1/2 cup finely grated Roquefort

Description

Cobb Salad Is The Quintessential American Salad, First Pulled Together On A Whim By Robert Cobb Of The Former Los Angeles Landmark Brown Derby Restaurant When He Needed To Feed Sid Grauman Late One Night (1937). It Was Such A Hit, Movie Stars Started Req

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