Fran's cobb salad

Yield: 6 servings

Measure Ingredient
½ teaspoon Dry mustard
¼ teaspoon Sugar
½ teaspoon Salt
½ teaspoon Fresh ground pepper
1 small Garlic clove, finely chopped
¼ cup Red wine vinegar
1 \N Head butter lettuce
6 cups Crispy lettuce, shredded
1 bunch Watercress, finely chopped
1 \N Chicken breast, cooked
\N \N ;skinned, boned and diced
6 slices Bacon, crisply cooked
\N \N ;crumbled
3 \N Hard-cooked eggs, diced or-
¼ cup Balsamic vinegar
1 tablespoon Lemon juice
1 teaspoon Worcestershire sauce
⅔ cup Olive oil
3 mediums Tomatoes, peeled
\N \N ;seeded and diced
1 \N Ripe avocado
\N \N ;peeled and diced
½ cup Roquefort or Bleu cheese
\N \N ;crumbled
2 tablespoons Chives, chopped



Whisk dressing ingredients together; set aside.

Line individual salad plates or a large platter with butter lettuce leaves. Spread shredded lettuce and watercress over butter lettuce leaves. Arrange chicken, bacon, eggs, tomatoes, and avocado in rows on top of lettuce. Sprinkle with cheese and chives. Serve arranged salad and add dressing at the table.

From 1993"Shepherd's Garden Seeds Catalog," pg. 23. Posted by Cathy Harned.

Submitted By SERGE CYR On 11-24-95

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