Cobb Salad

Name: Cobb Salad
Ingredients: Salad; 8 slices thick-cut bacon, cubed; 2 cups/ 500ml watercress; 1/2 cup/ 125ml crumbled blue cheese; 6 hard-boiled eggs, peeled and sliced; 2 avocados, pitted, peeled and cubed; 2 tomatoes, cubed; 1 head iceberg lettuce, cut into wedges; salt & freshly ground black pepper; Dressing; 2 hard-boiled egg yolks; 1 tablespoon/ 15ml Dijon mustard; 1 tablespoon/ 15ml pure maple syrup; 1 tablespoon/ 15ml red wine vinegar; 1 tablespoon/ 15ml Worcestershire sauce; 1/2 cup/ 125ml olive oil; 2 tablespoons/ 30ml finely chopped fresh chives; salt & freshly ground black pepper

18 ingredients

6 steps

Ingredients

Salad
8 slices thick-cut bacon, cubed
2 cups/ 500ml watercress
1/2 cup/ 125ml crumbled blue cheese
6 hard-boiled eggs, peeled and sliced
2 avocados, pitted, peeled and cubed
2 tomatoes, cubed
1 head iceberg lettuce, cut into wedges
salt & freshly ground black pepper
Dressing
2 hard-boiled egg yolks
1 tablespoon/ 15ml Dijon mustard
1 tablespoon/ 15ml pure maple syrup
1 tablespoon/ 15ml red wine vinegar
1 tablespoon/ 15ml Worcestershire sauce
1/2 cup/ 125ml olive oil
2 tablespoons/ 30ml finely chopped fresh chives
salt & freshly ground black pepper

Directions

1

For the salad:
2

Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain.
3

Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper.
4

For the dressing:
5

In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml) water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper.
6

To serve, drizzle the dressing over the salad.