Layered Cobb Salad

Recipe Ingredients

		For Dressing
3 tablespoons	45ml	Red-wine vinegar
1 tablespoon	15ml	Fresh lemon juice
2 teaspoons	10ml	Dijon mustard
1 teaspoon	5ml	Garlic clove - minced (small)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Extra-virgin olive oil
		For Salad
3		Boneless skinless chicken breast halves - - (1 3/4 lbs)
2		Ripe Hass or other seasonal avocados
1		Romaine - cut crosswise
		Into 1/2" wide slices - (8 cups)
6		Bacon slices - cooked until crisp,
		Drained, and finely chopped
3		Tomatoes - (3/4 lb) - seeded, and (medium)
		Cut into 1/2" pieces
2 oz	56g	Roquefort - (to 3) - crumbled
		= (1/2 to 3/4 cup)
2		Watercress - coarse stems
		Discarded
2		Hard-boiled eggs - sliced with egg (large)
		Slicer
1/4 cup	36g / 1.3oz	Finely-chopped fresh chives

Recipe Instructions

Make Dressing: Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified.

Make Salad: Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer the chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.

Halve pit and peel avocados, then cut into 1/2-inch cubes.

Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.

Just before serving, pour dressing over salad and toss.

This recipe yields 4 to 6 main course servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B80) - from the TV FOOD NETWORK

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