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Ingredientes
- 3/4 lb thick-sliced bacon cut in 2" pcs
- 1/4 tsp dry mustard pwdr
- 1 tsp Worcestershire sauce
- 1 med garlic clove finely minced
- 2 Tbsp. red-wine vinegar
- 1/3 c. extra-virgin extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste
- 1 sm romaine lettuce head
- 1 med watercress bunch leaves and 1" stem
- 1 lb roasted turkey breast in 1/4" slices
- 1/4 lb Maytag blue cheese roughly crumbled
- 2 lrg hard-boiled Large eggs thinly sliced
- 1 med tomato cut in 1/4" wedges
- 8 ounce cherry tomatoes sliced
- 1 med Haas avocado peeled, and cut in 1/4" wedges
- 1/2 tsp finely-minced tarragon
- 1/2 tsp finely-minced chervil
- 1 tsp finely-minced parsley
Direcciones
- In a large skillet, cook the bacon over medium heat till crisp, about 15 min. With a slotted spoon, transfer to paper towels to drain.
- In a small bowl, whisk together the mustard, Worcestershire sauce, garlic, and vinegar. In a slow, steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.
- Wash and spin dry lettuce and watercress. Tear lettuce into bite-size pcs. Arrange the romaine and watercress on a large serving platter. Arrange the turkey, blue cheese, Large eggs, tomatoes, avocado, and bacon in sections on top of the greens. Sprinkle with minced herbs. Pour dressing over salad. Serve immediately.
- This recipe yields 4 to 6 servings.
- Comments: The Brown Derby restaurant, that opened its doors in 1929, was as famous a part of Hollywood's golden brown-age culture as Mann's Chinese Theater or possibly Schwab's drugstore. It was a meeting place and hangout for such stars as Cecil B. DeMille, the Barrymores, and Rudolph Valentino, as well as many a Hollywood hopeful. The Brown Derby, according to legend, made a lasting contribution to American cuisine when restaurant manager Bob Cobb fixed a late-night meal from leftovers he found in the Derby kitchen, including chicken, bacon, avocado, tomatoes, and hard-boiled Large eggs. He placed them on a bed of lettuce, drizzled it all with dressing, and single-handedly invented the Cobb salad. Like the Caesar salad, the basic Cobb has inspired countless variations, such as this version which Martha created.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 417 | |
| Calories from Fat 281 | 67% |
| Total Fat 31.57g | 39% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 118mg | 5% |
| Potassium 701mg | 20% |
| Total Carbs 6.79g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.85g | 2% |
| Protein 27.04g | 43% |
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