Ingredients
- 1/2 chopped bunch watercress
- 1/2 shredded head iceberg lettuce
- 1/2 chopped head romaine lettuce
- 1 cubed, cooked chicken breast
- 3 hard-boiled eggs, yolks and whites chopped separately
- 4 oz (115g) crumbled Roquefort or other blue cheese
- 6 chopped cooked bacon strips
- 1 cubed avocado
- 2 chopped fresh tomatoes
- Salt and black pepper, to taste
- 2 tablespoons minced chives
Dressing for Cobb Salad
- 1/4 cup (4 tablespoons) extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 garlic clove
- Pinch each of salt and black pepper
Method
- Put the dressing ingredients in a blender and puree to make a smooth dressing.
- Arrange the salad leaves on chilled plates.
- Top with the bacon, blue cheese, avocado, chicken, egg white, egg yolk, tomato in rows.
- Drizzle with some of the dressing and serve the rest on the side.
- Sprinkle the chives on top.
Notes
- You can make this an hour or so in advance, and keep it in the refrigerator. Don't add the cobb salad dressing until just before serving.
- If you want to use ranch dressing instead of the oil and vinegar dressing, go ahead.