Saturday, July 23, 2011

Classic Cobb Salad

Oh so yummy and fresh. Gotta love it.
Classic Cobb Salad

From: Smitten Kitchen

Dressing: (This could easily be halved and still have more than enough.)
3/4 cup canola oil
1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbs. lemon juice
3/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

1/2 head iceberg lettuce, shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, some of the stems trimmed, chopped (I left this out)
2 oz. blue cheese, crumbled
6 strips cooked bacon, chopped or crumbled
3 hard-boiled eggs, peeled and chopped
2 med. tomatoes, seeded, and chopped
1 boneless skinless chicken breast, cooked and cut into bite-sized pieces
1 avocado, chopped
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chives, minced

Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire sauce, sugar, and garlic in a blender. Puree the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside.

On a large platter, combine the iceberg, romaine lettuce and watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives or just throw everything together in a bowl.

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