Sometimes it’s a terrible thing to get old enough to remember wonderful restaurants that have closed down, notably The Brown Derby in Hollywood and Little Joe’s in Downtown Los Angeles.
The Brown Derby
When I was a little girl, I was lucky enough to have my mother take me to the Brown Derby in Hollywood. My mother had Cobb Salad, I had curried chicken. We each had a taste of the other’s dinner, and I loved the presentation and flavor of the Cobb Salad. Later in life, I was disappointed to find Cobb Salad made with huge ingredient pieces, it’s a chopped salad, for goodness sake, so all the pieces should be small.
There is a plethora of recipes for the original Brown Derby salad dressing. Even today, just looking to see what others put in their dressing, I came across at least 3 that were completely different. You may ask yourself, how do I know that The Good Plate’s recipe is the right one? Well, this recipe comes directly fromThe Brown Derby Cookbook published in 1949. The recipe for the famous Grapefruit Cake is also in that book, although my recipe differs in the icing and decoration.
When I was in college dating, my boyfriend and I got lost in Downtown Los Angeles. We were hungry and stopped for lunch at Little Joe’s near China Town. I had an antipasto salad, and it was wonderful. I went back many times to Little Joe’s and especially enjoyed that salad and their Spaghetti Bolognese. I will be writing about that sauce at another time when it gets cool enough.
I love composed salads. They look wonderful and are large enough to be a stand-alone meal. I bought some Mortadella, provolone, and salami to make sandwiches for our picnic, and have leftovers. I also have some nice lettuce, a giant tomato, avocado, pepperoncini, Kalamata olives, and Persian cucumbers. So I am going to take from the two restaurants I loved the most and make something new. Enjoy!
Recipe: Original Brown Derby Salad Dressing
- 1/3 cup Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
- 1/2 teaspoon Dry mustard
- 1/2 teaspoon Pepper
- 1 clove Garlic
- 1/2 cup Olive oil
- Put all the ingredients into a screw-top jar. Shake well to mix, and chill thoroughly Shake before use.
Preparation time: 1 minute(s)
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: French
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
I don’t think I need to tell you how to make an antipasto. But, I can tell you that certain things really should be there, like peperoncini, olives, cured meats, and cheeses. An antipasto is a perfect way to get rid of small bits of cheeses and lunch meat that are too small to use for sandwiches. Depending on what you put in it, it can serve as the start of the meal, as it does in Italy, or it can become the whole meal as ours was tonight accompanied by Stuffed Garlic Bread.