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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California. This version comes from Michael Bonacini who owns a restaurant in Toronto, Canada. You can use goat's cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp. Ingredients:
1/2 head iceberg lettuce, washed & dried |
1/2 head romaine lettuce, washed & dried |
1 bunch watercress, washed & dried |
1 small belgian endive, washed & dried |
2 medium ripe tomatoes |
2 chicken breasts, poached |
6 slices crisp bacon, crumbled |
1 avocado |
3 eggs, hard boiled |
2 tablespoons chives, chopped |
1/2 cup roquefort cheese, crumbled |
1/4 cup water |
1/4 cup red wine vinegar |
1/4 teaspoon sugar |
1 teaspoon freshly squeezed lemon juice |
1 1/2 teaspoons salt |
3/4 teaspoon fresh ground black pepper |
3/4 teaspoon worcestershire sauce |
1/4 teaspoon dry mustard |
1 clove garlic, minced (very small) |
1/4 cup olive oil |
3/4 cup salad oil |
Directions:
1. PREPARE DRESSING: Combine all ingredients, except oils& blend well.
2. Combine olive oil& salad oil in a separate bowl& mix well.
3. Add to other ingredients& mix well.
4. Cover& refrigerate until using.
5. It keeps well for 6 weeks but be sure to blend well again just before using.
6. PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
7. Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
8. Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
9. Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
10. Cut the hard boiled eggs into quarters and arrange on the plates.
11. Drizzle dressing over the salad, sprinkle with the roquefort& chives.
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