Cobb Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Ingredients
- 6 slices bacon
- 6 cups romaine lettuce roughly chopped
- 2 cups watercress tough stems removed
- 2 hard-boiled eggs roughly chopped
- 2 medium tomatoes diced
- 1 1/2 cups cooked chicken breast diced
- 1 avocado pitted, peeled and diced
- 1/2 cup crumbled Roquefort cheese
- Red Wine Vinaigrette:
- 1/4 cup red wine vinegar
- 1 clove garlic minced
- 1/2 tsp. dijon mustard
- 1/4 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/3 cup extra virgin olive oil
Instructions
-
Dice the bacon and cook in a skillet over medium-high heat until crisp. Drain on paper towel. Set aside.
-
Combine the romaine and watercress and place onto a large serving platter.
-
Arrange the eggs, tomatoes, chicken, avocados and blue cheese in strips on top of the greens. (see photo)
-
Drizzle with some of the vinaigrette dressing. Serve immediately. Place remaining dressing at the table.
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Dressing:
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In small bowl, whisk vinegar, garlic and mustard. Add salt and pepper.
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While whisking, slowly drizzle in olive oil until well combined.