As every hardcore L.A. history fan knows, the Brown Derby originated the Cobb salad, which has been modified and changed by many restaurants all over the world.

But if you want to try the original version (including the dressing), below is the Brown Derby’s classic recipe:

COBB SALAD

1 head iceberg lettuce
1 bunch watercress
1 bunch chicory
1 head Romaine
4 peeled and seeded, if possible, medium tomatoes
2 breasts chicken
1 pound bacon
2 avocados
6 hard boiled eggs
4 tbs chopped chives
2 cups dressing (see recipe below)
Grated Roquefort cheese

Old Fashioned French Dressing:
1 cup water
1 cup red wine vinegar
1 tsp sugar
juice of one lemon
1 tbs salt
1 tbs ground black pepper
1 tbs Worcestershire sauce
1 tbs mustard
1 clove of garlic, minced
1 cup olive oil
3 cups salad oil

Cook the chicken in a deep skillet or shallow pan, adding about an inch of water. Once it is cooked, remove the skin and bones if present. Finely chop the chicken after it has cooled.

Cook bacon until very crisp and dry. Blot with paper towels to remove as much grease and fat as possible. Once sufficiently dry, crumble into small pieces.

Place the Roquefort cheese in the freezer fifteen minutes before grating.

Peel, seed and dice tomatoes. Once done, sprinkle with salt.

Halve, peel and dice avocados. Once done, sprinkle with salt and fresh lemon juice.

Finely cut or tear the greens (or use a food processor) to approx. 3/16 bits.

Finely chop hard-boiled eggs.

Mix the greens evenly.

Here’s the presentation: Arrange bacon, tomatoes, chicken, eggs and cheese in strips across the greens. Arrange the avocados around the edge of the bowl.

Dressing: Mix all ingredients except the oils. Once that is done, gradually add the oils, stirring until the dressing is even. Chill and shake before using.