Cobb Salad
This Cobb Salad is a delightful mix of crisp romaine lettuce, creamy avocado, savory bacon, tender turkey or chicken, and tangy Roquefort cheese. Topped with a flavorful homemade dressing, this colorful and satisfying salad is perfect for a light lunch or dinner.
— Constant Cookbook
Ingredients
- 3 hard-cooked eggs, peeled
- 8 bacon slices
- 1 head romaine lettuce, leaves separated
- and torn into bite-size pieces
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh chives, plus several longer
- chive lengths for garnish
- 2 cups chopped watercress (tough stems
- removed)
- 4 cups diced cooked turkey or chicken (see note)
- 2 avocados, pitted, peeled and diced
- 2 tomatoes, chopped
- 1/4 lb. plus 1 oz. Roquefort cheese, crumbled
- 1/4 cup red wine vinegar
- 1 tsp. Worcestershire sauce
- 1/2 tsp. Dijon mustard
- 1 garlic clove, crushed and then minced
- 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/3 cup extra-virgin olive oil
Instructions
- Cut the hard-cooked eggs into 1/2-inch dice. Set aside.
- In a fry pan over medium heat, fry the bacon until crisp, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
- Make a bed of lettuce on a platter or shallow bowl. Mix together the parsley and minced chives. Arrange the eggs, bacon, mixed minced herbs, watercress, turkey, avocados, tomatoes and the 1/4 lb. cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.
- In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, salt and pepper. Using a fork, mash in the remaining 1 oz. cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
- Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table. Serves 4 to 6.
- <b>Note:</b> Use leftover roasted turkey or chicken in this salad. If you have none on hand, poach some chicken breasts. Put 4 or 5 chicken breast halves in a large saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. Remove from the heat and let stand for 30 minutes. Discard the skin and bones and cut the meat into bite-size pieces. Adapted from Williams-Sonoma Collection Series, <i>Salad,</i> by Georgeanne Brennan (Simon &amp; Schuster, 2001).
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