Cobb Salad

Source: Food & Wine, March 2000 p. 102

Ingredients

• 2 bunches Watercress, Stemmed & Chopped
• 1 each Romaine And Boston Lettuce
• ¾ lbs. Cooked Chicken, Diced
• 8 slices Crisp Bacon, Crumbled
• 3 Hard-Cooked Eggs, Chopped
• 2 Tomatoes, Diced
• 1 Avocado, Diced
• 8 Chives, Chopped
• 2 ounces Roquefort Cheese, Crumbled
• 1 each Garlic, Minced
• 1 teaspoon Dijon Mustard
• 1 tbsp Mayonnaise
• 3 Red Wine Vinegar
• ¼ cup Olive Oil
• Salt And Pepper

Method

Chop 2 bunches of stemmed watercress and 1 medium head each of romaine and Boston lettuce.

Toss with ¾ lb diced cooked chicken, 8 slices crumbled crisp bacon, 3 chopped hard-cooked eggs, 2 diced tomatoes, 1 diced avocado, 8 chopped chives and 2 oz. crumbled Roquefort cheese.

In a small bowl, mix 1 minced garlic clove, 1 tsp Dijon mustard and 1 tbsp mayonnaise. Add 3 tbsp red wine vinegar, ¼ c. olive oil and salt and pepper.

Pour the dressing over the salad, toss and serve immediately.