Refreshing Cobb Salad

Name: Refreshing Cobb Salad
Ingredients: 1/2 each romaine lettuce rinsed, spun or patted dry, and coarsely chopped; 1/2 each boston lettuce rinsed, spun or patted dry, and coarsely chopped; 1 bunch belgian endive curly, rinsed, spun or patted dry, and coarsely chopped; 1/2 bunch watercress coarse stems discarded, rinsed, spun or patted dry, and coarsely chopped; 6 slices bacon; 2 each avocados ripe, seed removed, peeled, and cut into 1/2-inch pieces; 1 whole chicken breast halves, boneless, skinless cooked, and diced; 1 each tomatoes seeded and chopped fine; 2 large eggs hard-boiled, separated, the yolk finely chopped and the white finely chopped; 2 tablespoons chives chopped fresh; 13 cup red wine vinegar; 1 dash dijon mustard; 2 tablespoons sugar; salt and black pepper to taste; 23 cup olive oil; 1/2 cup roquefort cheese finely grated

16 ingredients

12 steps

Ingredients

1/2 each romaine lettuce rinsed, spun or patted dry, and coarsely chopped
1/2 each boston lettuce rinsed, spun or patted dry, and coarsely chopped
1 bunch belgian endive curly, rinsed, spun or patted dry, and coarsely chopped
1/2 bunch watercress coarse stems discarded, rinsed, spun or patted dry, and coarsely chopped
6 slices bacon
2 each avocados ripe, seed removed, peeled, and cut into 1/2-inch pieces
1 whole chicken breast halves, boneless, skinless cooked, and diced
1 each tomatoes seeded and chopped fine
2 large eggs hard-boiled, separated, the yolk finely chopped and the white finely chopped
2 tablespoons chives chopped fresh
13 cup red wine vinegar
1 dash dijon mustard
2 tablespoons sugar
salt and black pepper to taste
23 cup olive oil
1/2 cup roquefort cheese finely grated

Directions

1

In a large salad bowl, toss together well the various lettuces and watercress.
2

Cook the bacon in a skillet on medium heat until crisp on both sides.
3

Remove from skillet and lay out on paper towels to absorb the excess fat.
4

Allow the bacon to cool.
5

Crumble the bacon and set aside.
6

Compose the salad.
7

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.
8

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.
9

Stir in the Roquefort.
10

Add sugar to taste, 1/2 teaspoon at a time.
11

Whisk the dressing.
12

Serve separately or toss in with the salad.