Refreshing Cobb Salad

Name: Refreshing Cobb Salad
Yield: 4
Cuisine: Fusion
Ingredients: romaine lettuce; boston lettuce; belgian endive; watercress; bacon; avocados; chicken breast halves, boneless, skinless; tomatoes; eggs; chives; red wine vinegar; dijon mustard; sugar; salt and black pepper; olive oil; roquefort cheese

Submitted by happyzhangbo

So good!

YIELD

4 servings

PREP

20 min

COOK

5 min

READY

25 min

Ingredients

EACH ROMAINE LETTUCE
rinsed, spun or patted dry, and coarsely chopped *

EACH BOSTON LETTUCE
rinsed, spun or patted dry, and coarsely chopped *

BUNCH BELGIAN ENDIVE
curly, rinsed, spun or patted dry, and coarsely chopped *

BUNCH WATERCRESS
coarse stems discarded, rinsed, spun or patted dry, and coarsely chopped *

SLICES BACON

EACH AVOCADOS
ripe, seed removed, peeled, and cut into 1/2-inch pieces

WHOLE CHICKEN BREAST HALVES, BONELESS, SKINLESS
cooked, and diced *

EACH TOMATOES
seeded and chopped fine

LARGE EGGS
hard-boiled, separated, the yolk finely chopped and the white finely chopped

TABLESPOONS CHIVES
chopped fresh

⅓

CUP RED WINE VINEGAR

DASH DIJON MUSTARD *

TABLESPOONS SUGAR

SALT AND BLACK PEPPER
to taste *

⅔

CUP OLIVE OIL

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.