Yield: 4 Servings
|1 medium||Iceberg lettuce; shredded|
|6 tablespoons||White wine vinegar|
|⅛ teaspoon||Garlic powder|
|⅛ teaspoon||Fresh ground black pepper|
|3 tablespoons||Chives; snipped|
|½ cup||Salad oil; or olive oil|
|\N \N||Salt; to taste|
|1 large||Tomatoes; red ripe, seed/chop|
|1½ cup||Cooked chicken; diced|
|1 large||Avocado; * see note|
|1 tablespoon||Lemon juice|
|1 pounds||Bacon slices (crisp cook-drain and crumble|
|2 \N||Hard-boiled egg; chopped|
|3 ounces||Blue cheese; crumbled|
|\N \N||Watercress sprigs; optional|
The original Cobb salad was made famous by Hollywood's Brown Derby Restaurant in the 1930's.
* avocado: peel, pit, dice and toss with one tablespoon lemon juice.
Spread lettuce in a large wide salad bowl. In a small bowl, whisk together vinegar, garlic powder, pepper, chives and oil. Season to taste with salt.
Pour dressing over lettuce and toss to mix, then spread out in a even layer in bowl. On top of lettuce, place tomato, chicken, avocado, bacon, and eggs, arranging each ingredient in a separate wedge-shaped section. Place cheese in center. Garnish with watercress sprigs if desired. Toss salad at the table. NOTE: can substitute turkey, shrimp or crabmeat for the chicken.
Sunset All Time Favorite Recipes--Jo Merrill Recipe by: Jo Merrill Posted to TNT - Prodigy's Recipe Exchange Newsletter by MDFD30F@... (MS J MERRILL) on Jul 26, 1997