Cobb Salad

Name: Cobb Salad
Ingredients: 1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups); 1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups); 1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups); 1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups); 6 slices of lean bacon, chopped fine; 3 ripe avocados (preferably California); 2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine; 1 tomato, seeded and chopped fine; 1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine; 2 tablespoons chopped fresh chives; 1/3 cup red-wine vinegar; 1 tablespoon Dijon-style mustard; 2/3 cup olive oil; 1/2 cup finely grated Roquefort

14 ingredients

7 steps

Ingredients

1/2 head of romaine, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 head of Boston lettuce, rinsed, spun dry, and chopped fine (about 4 cups)
1 small bunch of curly endive, rinsed, spun dry, and chopped fine (about 4 cups)
1/2 bunch of watercress, coarse stems discarded and the watercress rinsed, spun dry, and chopped fine (about 2 cups)
6 slices of lean bacon, chopped fine
3 ripe avocados (preferably California)
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total), halved, cooked, and diced fine
1 tomato, seeded and chopped fine
1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
2/3 cup olive oil
1/2 cup finely grated Roquefort

Directions

1

In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress.
2

In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.
3

Halve, pit, and peel the avocados and cut them into 1/2-inch pieces.
4

Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives.
5

In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.
6

Stir in the Roquefort.
7

Whisk the dressing, pour it over the salad, and toss the salad well.