Cobb Salad

Name: Cobb Salad
Ingredients: 1/4 cup red wine vinegar; 2 teaspoons salt; 1 teaspoon lemon juice; 1 small garlic clove, minced; 3/4 teaspoon coarsely ground pepper; 3/4 teaspoon Worcestershire sauce; 1/4 teaspoon sugar; 1/4 teaspoon ground mustard; 3/4 cup canola oil; 1/4 cup olive oil; 6-1/2 cups torn romaine; 2-1/2 cups torn curly endive; 1 bunch watercress (4 ounces), trimmed, divided; 2 cooked chicken breasts, chopped; 2 medium tomatoes, seeded and chopped; 1 medium ripe avocado, peeled and chopped; 3 hard-boiled large eggs, chopped; 1/2 cup crumbled blue or Roquefort cheese; 6 bacon strips, cooked and crumbled; 2 tablespoons minced fresh chives

20 ingredients

3 steps

Ingredients

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Directions

1

In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream.
2

In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
3

To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.