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Cobb Salad
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Cobb Salad

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
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

  • 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.
  • Dressing:
  • In small bowl, whisk vinegar, garlic and mustard. Add salt and pepper.
  • While whisking, slowly drizzle in olive oil until well combined.