Cobb Salad
Samantha Lanaway
ingredients
- 1/2 cup olive oil or salad oil
- 1/3 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon pepper
- 1 clove garlic, minced
- 6 cups shredded red Swiss chard or shredded lettuce
- 3 cups chopped cooked chicken
- 1 1/2 cups chopped, seeded tomatoes (2 medium)
- 3/4 cup crumbled blue cheese (3 ounces)
- 6 slices bacon, crisp-cooked, drained, and crumbled
- 3 hard-cooked eggs, chopped
- 1 small head Belgian endive
- 1 medium avocado, seeded, peeled, and cut into wedges
directions
- 1
In a screw-top jar combine olive oil or salad oil, red wine vinegar, lemon juice, Worcestershire sauce, salt, sugar, dry mustard, pepper, and garlic. Cover and shake well.
- 2
Place the shredded Swiss chard or lettuce into 6 salad bowls. Evenly divide the chicken, tomatoes, blue cheese, bacon, and eggs among the bowls.
- 3
Separate the Belgian endive into leaves. Place a few endive leaves and avocado wedges in each bowl. Shake dressing again and drizzle over salads.
- 4
Makes 6 servings.
notes
Make-Ahead Tip: Prepare dressing; cover and chill up to 24 hours.
Source: Sam Lanaway
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