posted by Tonkmom 10-20-100 9:58 AM
Cobb Salad
Los Angeles Times California Cookbook
1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine
2 tablespoons minced chives
2 medium tomatoes, peeled, seeded and diced
1 whole chicken breast, cooked, boned, skinned, and diced
6 strips bacon, cooked and diced
1 avocado, peeled and diced
3 hard-cooked eggs, diced
1/ 2 cup Roquefort cheese, crumbled
Special French Dressing
Chop lettuce, watercress, endive and romaine in very fine pieces using knife or food processor. Mix together in 1 large wide bowl or individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado, and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. At serving time toss with 1/2 cup Special French Dressing. Pass remaining dressing.
Makes 6 servings.
Special French Dressing :
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 clove garlic, minced
1/4 cup olive oil
3/4 cup vegetable oil
Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. Shake well before using.
Makes about 1 1/2 cups.