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You Asked For It: Brown Derby Cobb Salad

Help! I'd love the Cobb salad recipe from the Original Brown Derby. Thank you.

Jean Cortis, Hudson

Kathy Schultz of Clearwater shares the recipe for Brown Derby's Original Cobb Salad With French Dressing. It's a recipe she retrieved in about 1979. It's a very pretty salad, and I chose to mix the greens then built the salad on individual salad plates for a nice presentation. You could serve the dressing in individual mini gravy boats or place it on the table for all to use. The recipe makes quite a bit of dressing, which can be stored in a covered container in the refrigerator. Other than prep work this salad is easy to make and will impress your friends if you take the time to make it look beautiful. For a shortcut, you could use a rotisserie chicken from your grocery deli. For the lettuce, I used iceberg. It's a bland choice but won't overpower the salad with all the other flavors. The dressing has a bit of a bite with the use of the English mustard and red wine vinegar but marries well with the salad ingredients.

Recipe request

Sarah Stork of Crystal Beach would like two cake recipes. The first is for a hummingbird cake and the second is for an Italian cream cake.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.


Brown Derby's Original Cobb Salad

½ head lettuce

½ bunch watercress

1 small bunch chicory

½ head romaine

2 medium tomatoes, peeled

2 breasts of boiled roasting chicken

6 strips crisp bacon

1 avocado

3 hard-cooked eggs, chopped

2 tablespoons chopped chives

½ cup crumbled imported Roquefort cheese

1 cup Brown Derby Old-Fashioned French Dressing

Finely cut the lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds and finely dice. Arrange over top of chopped greens. Dice chicken breasts and arrange over top of chopped greens. Finely chop bacon and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives and crumbled cheese. Just before serving, mix the salad thoroughly with French dressing.

Serves 4 to 6.

Source: Kathy Schultz of Clearwater


Brown Derby's

Old-Fashioned French Dressing

1 cup water

1 cup red wine vinegar

1 teaspoon sugar

Juice of ½ lemon

2 ½ teaspoons salt

1 teaspoon ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon English mustard

1 clove garlic, chopped

1 cup olive oil

3 cups vegetable oil

Blend together all ingredients except oils. Then add olive and vegetable oils and mix well again. Chill. Shake before serving.

Makes about 1 ½ quarts.

Source: Kathy Schultz of Clearwater

You Asked For It: Brown Derby Cobb Salad 01/01/13 [Last modified: Friday, December 28, 2012 3:11pm]
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