Tuesday, September 6, 2016

Cobb Salad

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-cooked eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

   1. In a blender, combine the first eight ingredients. While processing, gradually add canola and olive oils in a steady stream.
   2. In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens, sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
   3. To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

No comments:

Post a Comment