Cobb Salad
Source of Recipe
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List of Ingredients
~~~Salad~~~
2 cups romaine hearts lettuce, finely chopped
2 cups Boston lettuce, finely chopped
2 cups iceburg lettuce, finely chopped
1 cup watercress, coarse stems discarded, finely chopped
3 ripe avocados
3 cups cooked chicken breasts, finely diced (a rotisserie chicken from
the
grocery is a real time saver)
6 slices cooked lean bacon, crumbled
1 large tomato, seeded, finely diced
1 large hard-boiled egg, finely chopped
2 TB chopped fresh chives
~~~Dressing~~~
1/3 cup red wine vinegar
1 TB Dijon mustard
Salt and pepper to taste
2/3 cup vegetable oil
1/2 cup finely grated Roquefort
Recipe
Toss together romaine hearts, Boston, iceberg lettuces and watercress
in a
large salad bowl.
Halve, pit and peel the avocados and cut them into 1/2" pieces.
Arrange chicken, bacon, tomato and avocado decoratively over the
greens.
Garnish the salad with the chopped egg and chives.
Whisk together vinegar, mustard, salt and pepper to taste.
Add oil in a slow stream, continuously whisking. Whisk dressing until
thick
and blended.
Stir in Roquefort. Whisk dressing again and pour it over the salad.
Toss salad well before serving.
Yield: 6 servings.
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