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from Joe's cookbook

classic cobb salad | smitten kitchen

TAGS:
salad

     






Links:
smittenkitchen.com


Ingredients:
  • Dressing (Heads up: I found I only needed half of this)
  • 3/4 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire
  • 1/4 teaspoon sugar
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • Salad
  • 1/2 head iceberg lettuce, cored and shredded
  • 1/2 head romaine lettuce, chopped
  • 1/2 bunch watercress, some of the stems trimmed, chopped
  • 2 ounces blue cheese, crumbled (we used a Stilton)
  • 6 strips cooked bacon, roughly chopped
  • 3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
  • 2 medium tomatoes, peeled*, seeded, and cut into 1/2-inch cubes
  • 1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes
  • 1 avocado, peeled, pitted, and cut into 1/2-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chives, minced
  • Preparation:

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      modified: 2012.02.26 | created: 2012.02.26





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