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Cobb Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 4
Author: Mary Ann Dwyer
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
  1. Dice the bacon and cook in a skillet over medium-high heat until crisp. Drain on paper towel. Set aside.
  2. Combine the romaine and watercress and place onto a large serving platter.
  3. Arrange the eggs, tomatoes, chicken, avocados and blue cheese in strips on top of the greens. (see photo)
  4. Drizzle with some of the vinaigrette dressing. Serve immediately. Place remaining dressing at the table.
  5. Dressing:
  6. In small bowl, whisk vinegar, garlic and mustard. Add salt and pepper.
  7. While whisking, slowly drizzle in olive oil until well combined.