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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra-special presentation. Ingredients:
1/4 cup red wine vinegar |
2 teaspoons salt |
1 teaspoon lemon juice |
1 small garlic clove, minced |
3/4 teaspoon coarsely ground pepper |
3/4 teaspoon worcestershire sauce |
1/4 teaspoon sugar |
1/4 teaspoon ground mustard |
3/4 cup canola oil |
1/4 cup olive oil |
salad: |
6-1/2 cups torn romaine |
2-1/2 cups torn curly endive |
1 bunch watercress (4 ounces), trimmed, divided |
2 cooked chicken breasts, chopped |
2 medium tomatoes, seeded and chopped |
1 medium ripe avocado, peeled and chopped |
3 hard-cooked eggs, chopped |
1/2 cup crumbled blue or roquefort cheese |
6 bacon strips, cooked and crumbled |
2 tablespoons minced fresh chives |
Directions:
1. In a blender, combine the first eight ingredients. While processing, gradually add canola and olive oils in a steady stream.
2. In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
3. To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired. Yield: 6 servings (1-1/4 cups dressing).
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