COBB SALAD

Cobb Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 18

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Ingredients

8 ounces slab bacon, diced, or thinly sliced
1 ripe Hass avocado
Juice of 1/2 lemon
1/2 head romaine, washed and torn into small pieces
2 boneless skinless chicken breasts, (6 ounce each) grilled, sauteed, or poached, diced
2 large vine-ripened tomatoes, cored and diced
1 head Bibb lettuce, washed and torn into small pieces
2 hard cooked eggs, peeled and chopped
4 scallions, whites and several inches of green, cut on an angle in very thin slices
1 medium bunch watercress, stemmed, and coarsely chopped
Basic Vinaigrette, recipe follows
4 ounces blue cheese, crumbled
Freshly ground black pepper
1/4 cup white wine vinegar, balsamic vinegar, red wine or aged sherry wine vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt plus more
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil

Steps:

In a medium skillet over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 minutes. Remove with a slotted spoon, drain on paper towels, and reserve.
Half the avocado, remove the seed, and scoop the halves out of the skin with a large spoon. Dice the avocado, and in a small bowl, gently toss with lemon juice.
Assemble the salad -- use a large, straight-sided glass bowl, if possible-- by layering the ingredients in the following order: romaine lettuce, chicken, tomatoes, Bibb lettuce, eggs, reserved bacon, scallions, avocado, watercress, and finally the blue cheese. Season with pepper to taste.
At the table, gently toss the salad with about a 3/4 to 1 cup of the vinaigrette. Divide the salad among chilled plates. Serve.
In a small mixing bowl, whisk together the vinegar, mustard, the 1-teaspoon salt, and pepper to taste. Gradually whisk in enough of the oil to make a smooth dressing with a balanced taste. Season with salt and pepper, if needed. Use immediately or store covered, in the refrigerator, for up to a week.

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