California Cobb Salad
Recipes Quick and Easy Salad Seasonal cooking
Description
The original Cobb Salad was created in Hollywood at the Brown Derby Restaurant. This updated version of that recipe is simple to make and has great flavors.
Ingredients
Salad:
1 head romaine lettuce, washed, dried and chopped
1 head butter lettuce, washed, dried and chopped
2 - 8 oz. chicken breasts, poached or grilled, cubed (or rotisserie chicken)
6 bacon strips, crisply cooked and chopped
2 medium tomatoes, chopped
4 hard-boiled eggs, peeled and quartered lengthwise
1 avocado, peeled and chopped
4 oz. Roquefort or blue cheese, crumbled
1/4 c. fresh chives, chopped
Vinaigrette:
1 T. Dijon mustard
1/4 c. red-wine vinegar
2 t. Worcestershire sauce
1 garlic clove, minced
1/2 t. coarse salt
1/2 c. extra-virgin olive oil
1/4 t. black pepper
Directions
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Salad:
Spread prepared lettuce out on the bottom of a large rectangular platter. Working from a narrow side of the platter to the other narrow end, place the remaining ingredients over the lettuce in rows of strips. Chill in the refrigerator until ready to serve.
Vinaigrette:
In a medium bowl, whisk together mustard, vinegar and Worcestershire sauce.
Smash the garlic with the side of a knife until it becomes a paste; add salt; add to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy; whisk in the pepper.
Pour dressing over the salad.
Serve.
6 servings.