THE BROWN DERBY!!!

Remember that fabulous I LOVE LUCY episode when she, Ethel and Fred run into William Holden (and Eve Arden, Lucy's great pal) at The Brown Derby in Hollywood?

Well, if you don't, you suck.

Anyway, The Brown Derby is now a mini mall, but they saved the top of the hat to paint silver, place it atop the roof, and turn it into a karaoke bar.

DEAR GOD!!!

As long as I'm giving away fave recipes of the famed, I thought I'd toss in this one: THE BROWN DERBY'S FAMOUS COBB SALAD!

· Brown Derby French Dressing

· 1/4 cup water (optional)

· 3/4 cup red wine vinegar

· 1 teaspoon sugar

· Juice of 1/2 small lemon

· 3/4 teaspoon salt (or to taste)

· 1 teaspoon black pepper (or to taste)

· 1 tablespoon Worcestershire sauce

· 1 teaspoon dry English mustard

· 1 clove garlic, peeled and minced

· 1 cup olive oil

· 1 cup vegetable oil

· Cobb Salad

· 4 cups finely cut iceberg lettuce (about 1/2 head)

· 2 cups finely cut watercress (about 1/2 bunch)

· 5 cups finely cut chicory (about 1 small bunch)

· 4 cups finely cut romaine (about 1/2 head)

· 2 medium vine-ripe tomatoes, peeled and cored

· 2 cooked chicken breasts (about 1 pound) (preferably roasted), boned

· 6 strips bacon, crisply cooked

· 1 medium avocado, halved, pitted, and peeled

· 3 hard-cooked eggs, peeled and finely chopped

· 2 tablespoons snipped fresh chives

· 1/2 cup finely grated (or crumbled) Roquefort cheese

1. DRESSING: Shake water (if using), vinegar, sugar, lemon juice salt, pepper, Worcestershire, mustard and garlic in 1-quart shaker jar. Add olive and vegetable oils shake well. Taste for salt and pepper and adjust as needed. Cover tight and store in refrigerator. Shake before using.

2. SALAD: Arrange iceberg lettuce, watercress, chicory, and romaine in artful clumps in large shallow bowl or deep platter. Halve to tomatoes, seed, cut into fine dice, and arrange in strip across middle of greens. Dice chicken and arrange top of greens. Crumble or chop bacon fine and sprinkle over salad. Finely dice avocado and wreathe around edge of salad. Decorate with hard-cooked eggs, chives, and Roquefort. Just before serving, add 1 cup dressing, bring to the table, and toss well in front of guests.

You can also serve this chopped (which is how I prefer it) in a nicely chilled bowl.

Serves 4 to 6.

And be sure and sing along to your fave Edye Gourme hit while your eating it.

CHEERS!