Serves 6 to 8

The classic Cobb Salad was created by Bob Cobb, owner of the famous Brown Derby Restaurant in Hollywood during the 1930s. This version is a loose rendition, perfect for autumn and winter, with sautéed apples and walnuts. It’s delicious with Thanksgiving dinner minus the chicken.

• To save time, gather all of your ingredients and tools together before you start.
• Make your dressing and set it aside.
• Use pre-grilled or roasted cubed or shredded chicken.
• Toss the lettuce with half of the dressing or to taste, reserving some for the finished salad. Place it in a serving bowl or a platter for a more visual appeal.
• Arrange the remaining ingredients artistically on the tossed greens. Drizzle with extra dressing or serve on the side.
   

Salad Ingredients:

• 4 cooked chicken breast halves
• 4 celery stalks, thinly sliced diagonally
• Natural salt, such as sea or Celtic salt
• 1 head romaine lettuce
• 3 heads of Belgian endive
• 3 apples sliced into medium wedges
• Olive oil for sautéing apple wedges
• 6 to 8 slices of crispy cooked bacon, coarsely chopped
• 4 to 6 oz. Blue cheese or Roquefort crumbled, to taste
• ½ to 1 cup walnut pieces toasted at 325ºF for 4 to 5 minutes
• Croutons to taste (optional) 

Dressing: Whisk ingredients in a small bowl, adjust to taste, and set aside.

• 1 ½ Tbls Dijon mustard
• 1 Tbls or more of honey
• 1 small shallot, minced (optional)
• 3 Tbls white wine vinegar
• 9 Tbls good quality olive oil
• Salt to taste

Salad:

1. In a bowl, sprinkle the sliced celery liberally with salt and let it “sweat” for 4 or 5 minutes,until wet and limp. Rinse until the celery is no longer salty and place the drained celeryon a clean, dry towel. Roll into a log and twist to remove excess moisture. Set aside.
2. Slice the romaine into ½-inch ribbons. Wash in a salad spinner and dry.
3. Rince or remove the outer Belgian endive. Leaves. Remove stems and thinly slice theendive lengthwise in half and then into matchsticks.
4. Heat a large sauté pan over medium heat until hot. Add a drizzle of olive oil and swirl inthe pan, then add the apple wedges and cook until golden brown, flipping apples once tocaramelize.
   Note: It’s better to undercook than overcook them. They should still beslightly crisp.

5. Toss the endive and romaine with half of the dressing and place on a platter or in aserving bowl.

6. Add remaining ingredients, arranging artistically on the lettuce.

7. Drizzle with the remaining dressing, if needed, or serve on the side.