COBB SALAD
From cubralinda 16 years ago
- 45 minutes to make
- Serves 6
This salad includes hard-cooked eggs. It is easy to overcook them, giving the yolks an unsightly greenish tinge and a dry texture. This gentle method ensures good results: Put the eggs in a saucepan and add cold water to cover them by 2 inches. Read more Bring to a boil over medium heat. When the water begins to boil, remove from the heat, cover and let the eggs stand in the water for 20 minutes. Rinse under cold running water until cool, then peel. See less
Ingredients
- 3 hard-cooked eggs, peeled shopping list
- 8 bacon slices shopping list
- 1 head romaine lettuce, leaves separated shopping list
- and torn into bite-size pieces shopping list
- 2 Tbs. minced fresh flat-leaf parsley shopping list
- 2 Tbs. minced fresh chives, plus several longer shopping list
- chive lengths for garnish shopping list
- 2 cups chopped watercress (tough stems shopping list
- removed) shopping list
- 4 cups diced cooked turkey or chicken (see note) shopping list
- 2 avocados, pitted, peeled and diced shopping list
- 2 tomatoes, chopped shopping list
- 1/4 lb. plus 1 oz. Roquefort cheese, crumbled shopping list
- 1/4 cup red wine vinegar shopping list
- 1 tsp. worcestershire sauce shopping list
- 1/2 tsp. Dijon mustard shopping list
- 1 garlic clove, crushed and then minced shopping list
- 1/4 tsp. salt shopping list
- 1/2 tsp. freshly ground pepper shopping list
- 1/3 cup extra-virgin olive oil shopping list
How to make it
- Cut the hard-cooked eggs into 1/2-inch dice. Set aside.
- In a fry pan over medium heat, fry the bacon until crisp, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
- Make a bed of lettuce on a platter or shallow bowl. Mix together the parsley and minced chives. Arrange the eggs, bacon, mixed minced herbs, watercress, turkey, avocados, tomatoes and the 1/4 lb. cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.
- In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, salt and pepper. Using a fork, mash in the remaining 1 oz. cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
- Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table. Serves 4 to 6.
- Note: Use leftover roasted turkey or chicken in this salad. If you have none on hand, poach some chicken breasts. Put 4 or 5 chicken breast halves in a large saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. Remove from the heat and let stand for 30 minutes. Discard the skin and bones and cut the meat into bite-size pieces.
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