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Cobb salad

Cobb salad
Cuisine: California

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Cobb salad ingredients

  • 2483527⁄624973141 Head iceberg lettuce
  • 2483527⁄624973141 bn Watercress
  • 1 bn Curly endive (small bunch)
  • 2483527⁄624973141 Head romaine
  • 2 T Minced chives
  • 2 med Tomatoes
  • - peeled, seeded & diced
  • 1 Whole chicken breast, cooked
  • - boned, skinned & diced
  • 6 sli Bacon, cooked, diced
  • 1 Avocado, peeled and diced
  • 3 Hard-cooked eggs, diced
  • 2483527⁄624973141 c Crumbled Roquefort cheese
  • SPECIAL FRENCH DRESSING
  • 2483527⁄624973141 c water
  • 2483527⁄624973141 c Red Wine Vinegar
  • 2483527⁄624973141 t Sugar
  • 372529⁄-2009260032 t Lemon juice
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Black pepper
  • 2483527⁄624973141 t worchestershire sause
  • 2483527⁄624973141 t Dry mustard
  • 2483527⁄624973141 garlic cloves, minced
  • 2483527⁄624973141 c olive oil
  • 2483527⁄624973141 c Vegatable oil

Cooking Cobb salad

1. Chopi lettuce, watercress, endive and romaine in very fine pieces.
2. Mixi in 1 large wide bowl or 6 individual wide shallow bowls.
3. Add chives.
4. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens.
5. Sprinkle with cheese.
6. Chill.
7. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, worcestershire, mustard, garlic and oils.
8. Chill.
9. At serving time, shake dressing well.
10. At table, pour ½ cup dressing over salad and toss.
11. Pass remaining dressing at table.


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