Cobb Salad

Name: Cobb Salad
Ingredients: 3 slices bacon, cut in half; 1 ripe avocado, split, pitted, and diced; 2 ripe tomatoes, diced; 2 hard-cooked eggs, chopped; Kosher salt and freshly ground black pepper; 8 cups mesclun greens; 2 cups shredded cooked chicken; 1/2 cup Blue Cheese Dressing, homemade, recipe follows; 1 cup mayonnaise; 1/2 cup crumbled Maytag or other blue cheese (about 3 ounces); 1/2 cup half and half; 2 tablespoons sour cream; 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon Worcestershire sauce; Kosher salt and freshly ground black pepper

15 ingredients

12 steps

Ingredients

3 slices bacon, cut in half
1 ripe avocado, split, pitted, and diced
2 ripe tomatoes, diced
2 hard-cooked eggs, chopped
Kosher salt and freshly ground black pepper
8 cups mesclun greens
2 cups shredded cooked chicken
1/2 cup Blue Cheese Dressing, homemade, recipe follows
1 cup mayonnaise
1/2 cup crumbled Maytag or other blue cheese (about 3 ounces)
1/2 cup half and half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Directions

1

Spread the bacon out on a paper towel on a microwave safe plate.
2

Cover with another piece of paper towel, cook at full power in the microwave for 3 to 4 minutes or until crisp.
3

Cool.
4

Meanwhile, in a large salad bowl, layer the avocado, tomato, and eggs, seasoning them with salt and pepper, to taste, as you go.
5

Top with the mesclun greens, then scatter the chicken on top.
6

Crumble the bacon over the salad.
7

Bring the salad to the table and toss with the dressing so all the ingredients are evenly mixed together.
8

Serve.
9

Whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire and 1/2 teaspoon salt in a medium bowl until smooth.
10

Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste.
11

Use now or store in the refrigerator for up to 3 days.
12

Yield: 2 1/4 cups