Cobb Salad

Name: Cobb Salad
Ingredients: 8 ounces slab bacon, diced, or slices thinly sliced; 1 ripe Hass avocado; Juice of 1/2 lemon; 1/2 head romaine, washed and torn into small pieces; 2 boneless skinless chicken breasts, (6 ounce each) grilled, Sauteed, or poached, diced; 2 large vine-ripened tomatoes, cored and diced; 1 head Bibb lettuce, washed and torn into small pieces; 2 hard cooked eggs, peeled and chopped; 4 scallions, whites and several inches of green, cut on an angle in very thin slices; 1 medium bunch watercress, stemmed, and coarsely chopped; Basic Vinaigrette, recipe follows; 4 ounces blue cheese, crumbled; Freshly ground black pepper; 1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar; 2 to 3 teaspoons Dijon mustard; 1 teaspoon kosher salt plus more; Freshly ground black pepper; 2/3 to 3/4 cups extra-virgin olive oil; Copyright 2001 Television Food Network, GP. All rights reserved

19 ingredients

14 steps

Ingredients

8 ounces slab bacon, diced, or slices thinly sliced
1 ripe Hass avocado
Juice of 1/2 lemon
1/2 head romaine, washed and torn into small pieces
2 boneless skinless chicken breasts, (6 ounce each) grilled, Sauteed, or poached, diced
2 large vine-ripened tomatoes, cored and diced
1 head Bibb lettuce, washed and torn into small pieces
2 hard cooked eggs, peeled and chopped
4 scallions, whites and several inches of green, cut on an angle in very thin slices
1 medium bunch watercress, stemmed, and coarsely chopped
Basic Vinaigrette, recipe follows
4 ounces blue cheese, crumbled
Freshly ground black pepper
1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt plus more
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil
Copyright 2001 Television Food Network, GP. All rights reserved

Directions

1

In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes.
2

Remove with a slotted spoon, drain on paper towels, and reserve.
3

Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon.
4

Dice the avocado, and in a small bowl, gently toss with lemon juice.
5

Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese.
6

Season with pepper to taste.
7

At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette.
8

Divide the salad among chilled plates.
9

Serve.
10

In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste.
11

Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste.
12

Season with salt and pepper, if needed.
13

Use immediately or store covered, in the refrigerator, for up to a week.
14

Cook's Note: When making vinaigrette with a potent vinegar, like sherry, use the larger amount of oil.