In my teens, trying to branch out from being solely my Mom’s “coupe oignon” (onion chopper) or butter creamer, I started trying things on my own using the cookbooks in the house. One of my favorite things to make was a big, fresh Cobb Salad with chopped ham, eggs, cheese, bacon, avocado, tomatoes etc., all lined out in rows on top of a big bowl of crispy iceberg lettuce. So pretty. The recipe was originally created at the Brown Derby in Hollywood, California.
I was surprised to see what was called a Cobb Salad in this month’s Saveurs magazine, French edition. Not the same at all but interesting and good, with a perfect honey flavored dressing and two big, thick pieces of grilled bacon.
French Cobb Salad
1 tbsp honey
2 tbsp Worcestershire sauce
1 tbsp Dijon Mustard
Juice of 1/2 lemon
2 tbsp wine vinegar
3 tbsp olive oil
Salt and pepper
Lettuce hearts, separated
Cherry tomatoes, halved
Roquefort cheese, crumbled
2 chicken breast, grilled and thinly sliced
8 slices of thick, country style bacon, grilled
Make the dressing with the honey, Worcestershire, mustard, lemon, vinegar, olive oil, salt and pepper. Set aside.
Divide the lettuce between four serving bowls and top with the tomatoes, roquefort and sliced chicken. Place two grilled bacon slices on the side.
Drizzle the salad with the prepared dressing and serve with a fresh baguette.
Wine suggestion: Chablis