Classic American Cobb salad, a composed salad with bacon, avocado, chicken breast, tomato, hard boiled egg, chives, arranged on a bed of romaine, Boston, frisée lettuce and watercress.
Ingredients
1/2 head romaine
1/2 head Boston lettuce
1 small bunch frisée (curly endive)
1/2 bunch watercress, coarse stems discarded
6 slices bacon
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced (see How to Poach Chicken)
1 tomato, seeded and chopped fine
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped (see How to Make Hard Boiled Eggs)
2 tablespoons chopped fresh chives
1/3 cup red wine vinegar
1 tablespoon Dijon-style mustard
1 to 2 teaspoons sugar
Salt and pepper
2/3 cup extra virgin olive oil
1/2 cup finely grated Roquefort
Method
- Cook the bacon:
- in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb
- the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.
- Toss the various lettuces:
- In a large salad bowl, toss together well the various lettuces and watercress.
- Compose the salad:
- Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad
- with the chopped egg and the chives.
- Make the vinaigrette:
- In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream,
- whisking, and whisk the dressing until it is emulsified.
- Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in
- with the salad.
