Wednesday, May 15, 2013

Quick Cobb Salad Recipe

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  • 3 eggs, hard-cooked
  • 8 slices bacon
  • 1 head romaine lettuce, leaves separated and torn into bite-sized pieces
  • 4 cups chopped cooked turkey or chicken meat
  • 2 avocados, pitted, peeled, and cubed
  • 2 tomatoes, chopped
  • 4 oz Roquefort or other blue cheese, crumbled, plus 1 oz
  • 2 cups chopped stemmed watercress
  • 2 Tbsp minced fresh flat-leaf parsley
  • 2 Tbsp minced fresh chives
  • 1⁄4 cup red wine vinegar
  • 1 tsp Worcestershire sauce
  • 1⁄2 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground pepper
  • 1⁄3 cup extra-virgin olive oil

  1. Cut the hard-cooked eggs into bite-sized pieces and set aside.
  2. In a frying pan, fry the bacon over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
  3. On a platter or individual plates, arrange the romaine, eggs, turkey, avocados, tomatoes, and the 4 oz crumbled cheese. Top with the bacon and watercress. Mix together the parsley and chives and sprinkle over the salad.
  4. In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, 1 ⁄4 tsp salt, and 1⁄2 tsp pepper. Using a fork, mash in the 1 oz cheese. Add the oil in a thin stream, whisking until smooth.
  5. Pour some of the dressing over the salad and serve, passing the remaining dressing at the table.

Note: Serves 4-6

Original Recipe:

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