Salad Recipes

Cobb Salad

Ingredients:

3 hard-boiled eggs, peeled
8 slices bacon
1 head romaine lettuce, leaves separated & torn into bite-sized pieces
2 tbsp fresh flat-leaf Italian parsley, minced
2 tbsp fresh chives, minced & several longer lengths
2 cups chopped watercress, tough stems removed
4 cups turkey or chicken, cooked & diced
2 avocados, pitted, peeled & diced
2 tomatoes, chopped
1/4 pound & 1 ounce Roquefort cheese, crumbled
1/4 cup red wine vinegar
1 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1 clove garlic, crushed & minced
1/3 cup extra-virgin olive oil
salt
ground black pepper

Directions:

Dice the hard-boiled eggs into 1/2" pieces and set them aside.

Fry the bacon in a frying pan over medium heat for ten minutes or until it is crisp.
Drain the bacon on paper towels until it has cooled, then crumble it and set it aside.

Mix the parsley and chives together in a small bowl. Make a bed of lettuce on a platter or shallow bowl.
Arrange the bacon, eggs, mixed herbs, turkey, watercress, tomatoes, avocados and 1/4 pound of cheese on top of the lettuce in a neat pattern.
Cover it almost completely.

Whisk the vinegar, Worcestershire sauce, garlic and mustard together in a small bowl with 1/4 tsp of salt and 1/2 tsp of pepper. Mash in 1 ounce of cheese with a fork until it becomes a paste.
Slowly drizzle in olive oil while whisking to make a thick dressing.

Drizzle some of the dressing on the salad and garnish it with the longer pieces of chive, and serve.
Keep the extra dressing set aside to add as desired.

If you enjoyed this recipe you can find it and others like it in Salad by Williams-Sonoma.