Cobb Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.