Fran's cobb salad
6 servings
Ingredients
| Quantity | 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 | Head butter lettuce | |
| 6 | cups | Crispy lettuce, shredded |
| 1 | bunch | Watercress, finely chopped |
| 1 | Chicken breast, cooked | |
| ;skinned, boned and diced | ||
| 6 | slices | Bacon, crisply cooked |
| ;crumbled | ||
| 3 | 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 |
| ;seeded and diced | ||
| 1 | Ripe avocado | |
| ;peeled and diced | ||
| ½ | cup | Roquefort or Bleu cheese |
| ;crumbled | ||
| 2 | tablespoons | Chives, chopped |
Directions
DRESSING
SALAD
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