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Cobb Salad




Source of Recipe


Berniece


List of Ingredients




Cobb Salad


3/4 lb (345 g) thick-sliced bacon, diced
1/4 teaspoon (1 ml) dry mustard powder
1 teaspoon (5 ml) worchestershire sauce
1 garlic clove, finely chopped
2 tablespoons (30 ml) red wine vinegar
1/3 cup (75 ml) extra-virgin olive oil
coarse salt & pepper to taste
1 head romaine lettuce, torn into bite size pieces
1 medium bunch watercress
1 lb (455 g) roasted turkey breast, sliced
1/4 lb (115 g) blue cheese, roughly crumbled
2 large hard boiled eggs, thinly sliced
2 medium tomatoes, cut into wedges
1 avocado, peeled & cut into wedges
1/2 teaspoon (2 ml) tarragon, finely chopped
1/2 teaspoon (2 ml) chervil, finely chopped
1 teaspoon (5 ml) parsley, finely chopped

Recipe




In a large skillet, cook the bacon over medium heat until crisp; about 15 minutes.

With a slotted spoon, transfer to paper towels to drain.

In a small bowl, whisk together the mustard, worchestershire sauce, garlic & red wine vinegar.

In a slow, steady stream, whisk in the oil.

Season the dressing to taste with salt & pepper.

Set aside.

Arrange the romaine lettuce & watercress on a large serving platter.

Arrange the turkey, cheese, eggs, tomatoes, avocado & bacon in sections on top of the greens.

Sprinkle with the chopped herbs.

Pour the dressing over the salad.

Serve immediately.

Serves 6