Best Cobbs Old Fashioned French Dressing Recipes
BROWN DERBY FRENCH DRESSING
French salad dressing can be hard to find, but you can recreate this salad dressing with our recipe.
Provided by Stephanie Manley
Categories Salad
Time 10m
Number Of Ingredients 11
Steps:
- Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, mustard, garlic, and oils. Chill. Shake well before serving.
Nutrition Facts : Calories 79 kcal, Fat 9 g, SaturatedFat 5 g, Sodium 50 mg, ServingSize 1 serving
BROWN DERBY OLD FASHIONED FRENCH DRESSING
This dressing recipe, and the Brown Derby Original Cobb Salad, was given to Bob Donohue, of San Antonio, by Bob Cobb, owner of the Brown Derby in Hollwood. Prep time is an estimate.
Provided by Miss Annie
Categories Salad Dressings
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Blend all ingredients, except oils.
- Add olive oil and salad oil.
- Mix well.
- Chill and shake thoroughly before serving on salad.
Nutrition Facts : Calories 1970.7, Fat 216.8, SaturatedFat 29.9, Sodium 56.2, Carbohydrate 10.6, Fiber 1.6, Sugar 1.9, Protein 1.9
COBB SALAD
Steps:
- Place the chicken breasts in a shallow pan or deep skillet and cover by about one inch with cold water. Bring to a simmer over medium heat, maintain the heat at a simmer, and poach the breasts for 10 to 12 minutes, depending on their size. Remove the pan from the heat and allow the chicken to cool to room temperature. When the chicken is cool, remove it from the stock (which can be strained and used for another purpose), remove and discard the skin and bones, and chop the meat finely.
- Meanwhile, cook the bacon until it is crisp. Drain the bacon well and chop in roughly, by hand or in a food processor. Place the chopped bacon on paper towels and dry further, in a conventional oven on a low heat or in a microwave oven, until it separates into bits. This process may need to be repeated 2 or 3 times, depending on the fat content of the bacon used.
- Place the Roquefort cheese in the freezer for about 15 minutes; then remove the cheese from the freezer and grate it, using a cheese or vegetable grater. Cut the tomatoes into small dice and sprinkle with salt and pepper. Halve, peel, and dice the avocados; sprinkle with salt and fresh lemon juice. Using a food processor, chop the greens finely, into 3/16 inch bits, but do not reduce them to mush. Finely chop the hard boiled eggs.
- To assemble the salad, place all the greens in a large bowl and toss them together; spread the greens evenly in the bottom of the bowl. Arrange the bacon, egg, chicken, tomato, and cheese in strips across the greens; arrange the chopped avocado around the edge of the salad. Bring the salad to the table with the dressing alongside and toss together just before serving.
- Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving.
BROWN DERBY OLD FASHIONED FRENCH DRESSING
"From the Brown Derby Cookbook..." is where the newspaper said it came from. I haven't tried this yet, but I intend to. Maybe one of the more experienced Chef's here can explain to me why a mixture of oils instead of just one oil is beneficial. I was looking for a Cobb Salad Dressing recipe when I found this one. The paper said Brown Derby used this dressing on their Cobb Salad. I'm interested to try it because I'm always looking for good homemade salad dressings. Keeping my fingers crossed that it's a good one!!!
Provided by GinnyP
Categories Salad Dressings
Time 5m
Yield 6-7 cups
Number Of Ingredients 11
Steps:
- Blend together all ingredients except oils.
- Add olive oil and salad oil and mix well again.
- Chill.
- Shake before serving.
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