Chopped Cobb Salad

Recipe Ingredients

		For The Vinaigrette
2 tablespoons	30ml	Red-wine vinegar
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Sugar
1		Dry mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Finely-minced garlic
1/4 cup	59ml	Extra-virgin olive oil
		For The Salad
1		Romaine lettuce - cut 1/2" pieces
3		Ripe plum tomatoes - seeded, and
		Cut into 1/4" dice
6		Red radishes - trimmed, and
		Cut into 1/4" dice
3		Scallions, 3" of green left on - thinly sliced
		On the diagonal
1/4 lb	113g / 4oz	Slab baked Virginia ham - cut 1/4" dice
1		Cooked whole boneless skinless chicken - cut 1/4" dice
		Breast
2		Hard-cooked eggs - quartered, sliced
4 tablespoons	60ml	Snipped (1" pieces) fresh chives
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
12		Cooked bacon - crumbled
1		Ripe avocado - peeled, pitted,
		And cut into 1/4" dice
4 oz	113g	Roquefort cheese - crumbled

Recipe Instructions

In a bowl, whisk together all of the vinaigrette ingredients except the oil. Whisking constantly, drizzle in the oil; continue whisking until the dressing is slightly thickened. Reserve.

For the salad, combine the lettuce, tomatoes, radishes, scallions, ham, chicken, eggs, 2 tablespoons of the chives, salt and pepper in a large bowl.

Just before serving, toss the salad with the reserved vinaigrette. Arrange salad in a decorative serving bowl. Garnish with the avocado, bacon and Roquefort cheese. Sprinkle evenly with the remaining 2 tablespoons of chives.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 596 calories, 13g carbohydrates, 38g protein, 45g fat, 195mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 01-27-2002 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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