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Cobb Salad

Type: Poultry
Courses: Salads
Serves: 6 people

Recipe Ingredients

1/2   Iceberg lettuce
1/2   Watercress
1   Curly endive
1/2   Romaine
2 tablespoons 30mlMinced chives
2 tablespoons 30mlTomatoes * (medium)
1   Chicken breast **
6   Bacon strips; cooked - diced
1   Avocado - peeled and diced
3   Hard-cooked eggs - diced
1/2 cup 73g / 2.6ozCrumbled Roquefort cheese
  Special French Dressing
1/4 cup 59mlWater
1/4 cup 59mlRed wine vinegar
1/4 teaspoon 1.3mlSugar
1 1/2 teaspoons 7.5mlLemon juice
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlBlack pepper
1/2 teaspoon 2.5mlWorcestershire sauce
3/4 teaspoon 3.8mlDry mustard
1/2   Garlic - minced
1/4 cup 59mlOlive oil
3/4 cup 177mlVegetable 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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