COBB SALAD WITH BLUE CHEESE VINAIGRETTE

Cobb Salad with Blue Cheese Vinaigrette image

Provided by Kelsey Nixon

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Previous Next

1/2 cup Roquefort cheese, grated
1/3 cup red wine vinegar
1 tablespoon honey-Dijon mustard
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, chopped (about 3 to 4 cups)
1/2 head Boston lettuce, chopped (about 3 to 4 cups)
1 1/2 cups watercress, stems removed and chopped
3 boneless, skinless chicken breast halves, cooked and diced into 1/2-inch cubes
6 bacon slices, cooked and crumbled
2 avocados, halved, pitted, peeled and diced into 1/2-inch cubes
4 vine-ripened tomatoes, seeded and diced
3/4 cup Roquefort cheese, crumbled
1 hard-boiled large egg, forced through a sieve (grated)
1/4 cup finely chopped fresh chives

Steps:

To make the dressing:
Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
To make the salad:
Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
Just before serving, pour the dressing over the salad and toss.