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Cobb Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 Iceberg lettuce

    2. 1 cup 237ml Extra virgin olive oil

    3. 1/4 cup 59ml White wine vinegar

    4. 1 tablespoon 15ml Dijon mustard

    5. 1 teaspoon 5ml Dried tarragon

    6. 1 teaspoon 5ml Garlic clove - minced (medium)

    7. 8 teaspoons 40ml Bacon slices - cooked crisp (large) drained and crumbled

    8. 1 Avocado - peeled, pitted - cubed and sprinkled (large) with lemon juice

    9. 2 Tomatoes - cubed (medium)

    10. 1 1/2 cups 93g / 3 1/3oz Cooked chicken - cubed

    11. 4 Hard-boiled eggs - chopped

    12. 6 oz 170g Roquefort cheese - crumbled

    13. 1 Watercress, small - for garnish Black pepper, freshly ground - to taste

    14. 1/2 teaspoon 2 1/2ml Salt - or to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Shred the iceberg lettuce and arrange over the bottom of a wide salad bowl. Whisk oil, vinegar, mustard, salt, pepper, tarragon, and garlic in a small bowl. Drizzle a little vinaigrette over lettuce. Arrange the bacon, avocado, tomatoes, chicken, and eggs in wedge shaped rows over the lettuce. Place the blue cheese in the center. You may assemble the salad and refrigerate for up to an hour before serving. To serve, drizzle salad with just enough vinaigrette to lightly coat. Gently toss ingredients to combine, garnish with watercress, and serve.

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