Refreshing Cobb Salad
So good!
Ingredients
| ½ | each |
romaine lettuce
rinsed, spun or patted dry, and coarsely chopped |
* |
| ½ | each |
boston lettuce
rinsed, spun or patted dry, and coarsely chopped |
* |
| 1 | bunch |
belgian endive
curly, rinsed, spun or patted dry, and coarsely chopped |
* |
| ½ | bunch |
watercress
coarse stems discarded, rinsed, spun or patted dry, and coarsely chopped |
* |
| 6 | slices |
bacon
|
|
| 2 | each |
avocados
ripe, seed removed, peeled, and cut into 1/2-inch pieces |
|
| 1 | whole |
chicken breast halves, boneless, skinless
cooked, and diced |
* |
| 1 | each |
tomatoes
seeded and chopped fine |
|
| 2 | large |
eggs
hard-boiled, separated, the yolk finely chopped and the white finely chopped |
|
| 2 | tablespoons |
chives
chopped fresh |
|
| ⅓ | cup |
red wine vinegar
|
|
| 1 | dash |
dijon mustard
|
* |
| 2 | tablespoons |
sugar
|
|
|
salt and black pepper
to taste |
* | ||
| ⅔ | cup |
olive oil
|
|
| ½ | cup |
roquefort cheese
finely grated |
* |
Directions
In a large salad bowl, toss together well the various lettuces and watercress.
Cook the bacon in a skillet on medium heat until crisp on both sides.
Remove from skillet and lay out on paper towels to absorb the excess fat.
Allow the bacon to cool.
Crumble the bacon and set aside.
Compose the salad.
Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives.
In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.
Stir in the Roquefort.
Add sugar to taste, ½ teaspoon at a time.
Whisk the dressing.
Serve separately or toss in with the salad.
Nutrition Facts
Serving Size 232g (8.2 oz)
