Thursday, February 23, 2012

Shakespeare at Navy Pier and Brown Derby Dressing

It was a dark and snowy morning as we headed into the city for our 1 p.m. viewing of A Midsummer Night's Dream.  You might think us incautious but 'twas (I get a little carried away after spending time with The Bard) warm enough to melt the big flakes as they hit pavement and merely leaving the grassy leas and trees coated.

I had the good fortune to snuggle in the passenger seat while The Baker fought the elements with only a few "suggestions" from me.

We stopped first at Fox and Obel to replenish our fine bread supply and have lunch.  While The Baker had hot soup and a hot sandwich, I wanted a salad.

I chose the cobb salad.  It was loaded with the freshest of greens-romaine, endive and arugula.  The slices of chicken breast were juicy.  The crumbled bacon was crispy.  The sliced avocado was colorful and creamy.  The Roquefort was perfection!

When it came to the dressing, Brown Derby, I had brain freeze intellectual overload!  What is Brown Derby dressing?  The lady at the counter explained it as "kind of Italian".  I finally decided if F and O thought it worked on their salad it should be quite tasty.  Just in case, I ordered it on the side.  It had a light taste that complemented the salad perfectly. 

I checked on line and found that the complete salad had been made famous by Los Angeles' Brown Derby Restaurant back "in the day".

Brown Derby Dressing from the Brown Derby Restaurant

1/4 cup water
1/4 cup white balsamic vinegar
1/4 tsp sugar
1 tsp fresh lemon juice
freshly ground pepper to taste
1 tsp Worcestershire sauce
1/4 tsp dry mustard
1 clove garlic, minced

Blend all the ingredients together and add:

1/4 cup olive oil
3/4 cup vegetable oil

Blend the oils into the other ingredients and use immediately or refrigerate for up to a week.