Salad
- 2 tbsp chives, chopped
- 1 head romaine lettuce
- 1/2 cup Roquefort or blue cheese, crumbled
- 8 strip bacon, cooked until crisp
- 1 avocado
- 8 hard-boiled egg
- 1 boneless, skinless chicken breast, poached and cooled
- 2 tomatoes
- 2 bunch watercress
- 2 1/2 head iceberg lettuce
Chill four large plates or one large, shallow bowl.
Rinse the romaine, iceberg, and watercress in cold water. Pat dry. Chop into small, even pieces and place on chilled serving plates. Spread out the greens so there is a thin layer. You’ll place the other ingredients carefully onto this bed.
Cut the tomatoes in half and remove the seeds. Dice the flesh. Lay out on the greens in one strip, or in a quadrant if you prefer.
Follow in this same manner with the chicken, the eggs, the avocado, and the bacon cutting each ingredient into small pieces and arranging it side-by-side, either in strips or quadrants, on the greens. Make sure to leave room for the cheese, which should also have its own space.
Sprinkle the chives over the salad.
Serve the salads as is, with the dressing on the side. Toss the salad just before eating.
Cobb Salad Dressing
- black pepper
- salt
- 1/2 cup vegetable oil
- 1/4 cup olive oil
- 1/4 cup red wine vinegar, mixed with 2 tablespoons water
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp mayonnaise
For the Cobb Salad Sauce: Whisk together mayonnaise, mustard, garlic, and Worcestershire sauce until smooth. Continue to whisk as you slowly add the vinegar mixture, then the two oils. Add salt and freshly ground black pepper to taste.
Recipe from Who Put the Devil in Deviled Eggs? by Ann Treistman/Skyhorse Publishing, 2011.
