Cobb salad
- Cuisine: California
- Yield:
Cobb salad ingredients
- 1⁄2 Head iceberg lettuce
- 1⁄2 bn Watercress
- 1 bn Curly endive (small bunch)
- 1⁄2 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
- 1⁄2 c Crumbled Roquefort cheese
- SPECIAL FRENCH DRESSING
- 1⁄4 c water
- 1⁄4 c Red Wine Vinegar
- 1⁄4 t Sugar
- 1 1⁄2 t Lemon juice
- 1⁄2 t Salt
- 1⁄2 t Black pepper
- 1⁄2 t worchestershire sause
- 3⁄4 t Dry mustard
- 1⁄2 garlic cloves, minced
- 1⁄4 c olive oil
- 3⁄4 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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