You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon sugar
  • 1 small garlic clove, minced
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 10 cups coarsely chopped lettuce (romaine and Boston)
  • 2 medium tomatoes, cored and chopped
  • 1 1/2 cups chopped, cooked boneless, skinless chicken breast (about 9 ounces)
  • 6 bacon strips, cooked and crumbled
  • 3 hard-cooked eggs, chopped
  • 1/2 cup (2 ounces) crumbled Roquefort or blue cheese
  • 1 avocado, pitted, peeled and chopped

Instructions

  1. To prepare dressing, combine all ingredients in a jar, cover tightly and shake vigorously.
  2. To prepare salad, arrange lettuces on a large serving platter, big enough to toss the salad. Arrange tomatoes in a strip down the center and arrange chicken, bacon, eggs, and cheese in strips on either side of tomatoes. Scatter avocado around edge.
  3. Before serving, slide the salad into a large bowl; pour dressing over top and toss gently to combine.
Recipe adapted by Jean Kressy

Videos You Might Also Like

The recipe was originally published as Cobb Salad on Relish.com

Didn't find what you were looking for? Try another search: