Cobb Salad

Recipe Ingredients

1/2		Iceberg lettuce
1 cup	237ml	Extra virgin olive oil
1/4 cup	59ml	White wine vinegar
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Dried tarragon
1 teaspoon	5ml	Garlic clove - minced (medium)
8 teaspoons	40ml	Bacon slices - cooked crisp (large) drained and crumbled
1		Avocado - peeled, pitted - cubed and sprinkled (large) with lemon juice
2		Tomatoes - cubed (medium)
1 1/2 cups	93g / 3.3oz	Cooked chicken - cubed
4		Hard-boiled eggs - chopped
6 oz	170g	Roquefort cheese - crumbled
1		Watercress, small - for garnish
		Black pepper, freshly ground - to taste
1/2 teaspoon	2.5ml	Salt - or to taste

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.

Source:
ALL THE BEST SALADS by Joie Warner (c) 1991 - Hearst Books, New York - 96 pages - $7.95 - As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

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