Nana Recipe Wednesday–Cobb Salad with Roquefort Dressing

by Sarah on September 29, 2010

Check out Nana in her leopard outfit!  Me-ow!  Looks like she’s making a salad.  I wonder if she’s making this Roquefort dressing?

‘Cuz that’s what we’re making.  Along with a Cobb Salad to put it on.

After the mildest summer in Sacramento history (that I remember), we’re finally getting some scorchers.  I guess it was really hot when I was in Utah, and today the thermometer topped out at 101*.  Needless to say, once I finally finished my day at 5:45 and still needed to go to the store, I hardly felt like standing in front of the stove for long.  No sir.

For the dressing, you’ll need mayo, buttermilk, garlic, blue cheese or Roquefort and salt ‘n pepper.  The recipe makes about 5 gallons of dressing so I’m going to cut it in half.

Toss the mayo, buttermilk, and chopped garlic into a food processor or blender.   Crumble up the cheese and toss it in.  I suppose you could buy that blue cheese that already comes crumbled up, but I don’t really like that stuff.  Blend it up!

Season with salt and plenty of pepper.  Set aside.  You likely won’t use all of this, so have a jar or two handy to store the rest in.  It’ll be good to dip veggies into when you’re watching Dexter or something.

Onward salad!

Hey, you know the story behind the Cobb Salad don’t you?  It was invented at the Brown Derby restaurant, which I am sorry to say I never saw.  What a disappointment I suffered when I learned that it had been torn down.  I read today that Bob Cobb, the owner of the Brown Derby was the brother of baseball player Ty Cobb.  Hmm.  Ya learn something new every day.

Well that was quite a tangent.  Anyway, the salad.  It’s usually a mixture of lettuces, sometimes including watercress and herbs, topped with cooked chicken, crumbled bacon, avocado, chopped tomato, onion, chopped hard-cooked egg and blue cheese.  It is usually dressed with a French dressing.  We’re going to do things a little differently.

I used a mixture of butter lettuce and mesclun from Costco.  I topped it with (from left) chopped tomato from my garden, poached chicken breast, red onion, avocado, bacon, egg and a bit more red onion.

Wait, what about the cheese?

Oh yeah, Nana’s delicious Roquefort dressing.

The perfect summertime dinner.  Especially if you happen to have the cooked chicken and other goodies already done.  I didn’t, but it literally took 12 minutes to cook the ingredients.

The dressing is so creamy and good!  I’m glad there’s lots left over.

Nana's Roquefort Dressing


  • 1 quart mayonnaise
  • 1 pint buttermilk
  • 2 pkg Roquefort cheese, crumbled (The "package" I used was about .40 lb)
  • 1 tsp salt
  • 1/2 tsp coarse ground pepper
  • 5 cloves garlic, pressed.


  • Combine in food processor or blender and serve over salads. This makes about 3 cups of dressing.
  • **I halved all of the ingredients and used 2 large cloves garlic. I used about 2 tsp salt and at least 1 Tbsp black pepper--just season to your own taste**


Cobb Salad


  • 1 head butter lettuce, washed, dried and torn into bite sized pieces
  • 2-3 cups mixed lettuces
  • herbs or watercress if desired
  • 5 slices bacon, cooked and crumbled
  • 2 chicken breasts, poached, cooled and cut into bite-sized pieces
  • 2 avocados, cut into cubes
  • 1 large or 2 small tomatoes, cut into small pieces
  • 1/3 cup red onion, minced
  • 3 hard cooked eggs, chopped
  • 1/2 cup crumbled blue cheese (if not using Roquefort dressing)


  • Layer lettuce in the bottom of your bowl or serving piece. Lay ingredients in stripes over the lettuce, alternating so that each ingredient is in it's own stripe.
  • Drizzle with dressing or serve with dressing on the side.

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