Brown Derby’s Chef Salad recipe, a scaled down version of the restaurant’s famous Cobb Salad. (Published in 1939)
2 medium sized heads of lettuce
3 celery hearts, chopped finely
1 bunch watercress
1 bunch chicory
1 cup diced baked ham
3 tomatoes, peeled and quartered
4-5 hard boiled eggs
parsley to taste
Cut garlic (to prepare bowl)
1/2 cup of olive oil
1/2 t-spoon of mixed, vegetable salts
Directions: Rub the bottom of the salad bowl with cut garlic. Make dressing by beating together juice of one lemon with the olive oil and vegetable salts. Toss greens in salad bowl along with dressing, ham and tomatoes. Slice hard boiled eggs and place on top of the salad as garnishment. Add parsley.
Serving size: 6 for dinner; 4 for lunch.