Cobb Salad
Heather
ingredients
- 3 hard-cooked eggs, peeled
- 8 bacon slices
- 1 head romaine lettuce, leaves separated
- and torn into bite-size pieces
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh chives, plus several longer
- chive lengths for garnish
- 2 cups chopped watercress (tough stems
- removed)
- 4 cups diced cooked turkey or chicken
- 2 avocados, pitted, peeled and diced
- 2 tomatoes, chopped
- 1/4 lb. plus 1 oz. Roquefort cheese, crumbled
- 1/4 cup red wine vinegar
- 1 tsp. Worcestershire sauce
- 1/2 tsp. Dijon mustard
- 1 garlic clove, crushed and then minced
- 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/3 cup extra-virgin olive oil
directions
- 1
Cut the hard-cooked eggs into 1/2-inch dice. Set aside.
- 2
In a fry pan over medium heat, fry the bacon until crisp, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
- 3
Make a bed of lettuce on a platter or shallow bowl. Mix together the parsley and minced chives. Arrange the eggs, bacon, mixed minced herbs, watercress, turkey, avocados, tomatoes and the 1/4 lb. cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.
- 4
In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, salt and pepper. Using a fork, mash in the remaining 1 oz. cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
Source: Williams Sonoma
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