This is one of the original Cobb Salads. You can’t go wrong with this one. You can find more recipes from the Los Angeles area in the book Thirty Years of Recipe Requests.

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine
2 Tbsp. minced chives
1 chicken breast cooked, boned, skinned, and diced
6 strips bacon, cooked and diced
1 avocado, peeled and diced
3 hard cooked eggs, peeled and diced
1/2 C. Roquefort cheese, crumbled
Special French Dressing

Chop lettuce, watercress, endive, and Romaine in very fine pieces. Mix together in large wide bowl. Arrange chives, tomatoes, chicken, bacon, avocado, eggs, and cheese in rows over lettuce. At the table pour Special French Dressing over salad, toss and serve.

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