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BuffaloSpree.com's Recipe of the week: Classic Cobb Salad


Makes 6 servings



1/2 head of romaine, rinsed, dried, and cut into chiffonade
1/2 head of Boston lettuce,1 small bunch of curly endive, rinsed, dried, and cut into chiffonade
1/2 bunch of watercress, rinsed
6 slices cooked bacon, coarsely chopped
3 ripe avocados, peeled and diced
2 cooked chicken breasts, diced
1 tomato, seeded and chopped
2 hard-boiled large eggs, whites and yolks chopped separately
1/2 cup crumbled Roquefort cheese
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
2/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper



Combine cabbage, scallions, carrots, and red onion. Add all but ¼ cup of the cashews.

In a large salad bowl, toss together the romaine lettuce, Boston lettuce, curly endive, and the watercress. Arrange the chicken, bacon, tomato, and the avocado, chopped egg, and Roquefort over the greens. In a small bowl whisk together the vinegar, mustard, salt, and pepper. Add the oil to the bowl in a slow stream while whisking. Drizzle the dressing across the salad and serve chilled.


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