Cobb Salad

Speaking of the Cobb salad,Walter Scharfe, owner of Hollywood Brown Derby licensing rights, says, its origin was quite by accident.

• 3 hard-cooked eggs, peeled
• 8 bacon slices
• 1 head romaine lettuce, leaves separated and torn into bite-size pieces
• 2 cups chopped watercress (tough stems removed)
• 4 cups diced cooked turkey or chicken
• 2 avocados, pitted, peeled and diced
• 2 tomatoes, chopped
• 1/4 pound plus 1 ounce Roquefort cheese, crumbled
• 1/4 cup red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1/3 cup extra-virgin olive oil
• Several long chive lengths for garnish

METHOD

Cut the hard-cooked eggs into 1/2-inch dice. Set aside.

In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp. Transfer to paper towels to drain. When cool, crumble and set aside.

Make a bed of lettuce on a platter, in a shallow bowl, or individual serving plates. Arrange eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes and the 1/4 pound Roquefort cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.

In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.

Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately.

Pass the remaining dressing at the table.

Serves: 4 - 6

 

Recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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