Cobb Salad

Recipe Ingredients

1/2		Iceberg lettuce
1/2		Watercress
1		Curly endive
1/2		Romaine
2 tablespoons	30ml	Minced chives
2 tablespoons	30ml	Tomatoes * (medium)
1		Chicken breast **
6		Bacon strips; cooked - diced
1		Avocado - peeled and diced
3		Hard-cooked eggs - diced
1/2 cup	73g / 2.6oz	Crumbled Roquefort cheese
		Special French Dressing
1/4 cup	59ml	Water
1/4 cup	59ml	Red wine vinegar
1/4 teaspoon	1.3ml	Sugar
1 1/2 teaspoons	7.5ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Worcestershire sauce
3/4 teaspoon	3.8ml	Dry mustard
1/2		Garlic - minced
1/4 cup	59ml	Olive oil
3/4 cup	177ml	Vegetable oil

Recipe Instructions

*Note: Tomato should be peeled, seeded and diced.

**Chicken breast should be cooked, boned, skinned and diced.

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.

Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.

Source:
Emeril Lagasse

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