Friday, August 12, 2011

Original Cobb Salad

Total Time /20 min Yield/4 Servings Level/Easy

  • 1/2 head iceberg lettuce, chopped
  • 1/2 head romaine lettuce, chopped
  • 1/2 bunch watercress, chopped (optional)
  • 1 small bunch chicory, chopped (optional)
  • 2 medium tomatoes; sliced
  • 2 chicken breasts, fully cooked and diced
  • 6 strips bacon, cooked crisp and diced
  • 1 avocado, peeled and sliced
  • 3 hard boiled eggs, sliced
  • 2 tablespoons chives, chopped
  • 1/2 cup roquefort cheese, crumbled
  • French dressing to serve (see our recipes for french dressing)

1. Note: While the original recipe calls for four types of fresh greens, home cooks sometimes just double the portions of iceberg and romaine which simplifies and speeds up the recipe. To further simplify the preparation, all of the chopping, slicing and dicing can be done before you start the assembly.
2. Combine the desired greens in a large salad bowl. Arrange the tomato slices evenly over the top of the chopped greens. Follow with layers of chicken and bacon.
3. Arrange the avocado and hard boiled egg slices around the edge and sprinkle the chives and crumbled Roquefort cheese over all.
4. Just before serving mix the salad thoroughly with French Dressing (be sure to look up our recipes to make a fresh French dressing).


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