Cobb Salad
Cobb salad is a classic favorite that has stuck around for good reason. With eggs, turkey, bacon and blue cheese, there’s plenty to love. For the poultry in this recipe, use leftover roasted turkey or a purchased rotisserie chicken. Use any blue cheese you prefer, from mild Danish or Maytag to creamy, pungent Gorgonzola.
Ingredients
- 3 hard-cooked eggs
- 8 bacon slices
- 1 head romaine lettuce, leaves separated and torn into bite-size
pieces - 4 cups (1 1/2 lb./750 g) chopped cooked turkey or chicken meat
- 2 avocados, pitted, peeled and cubed
- 2 tomatoes, chopped
- 4 oz. (125 g) Roquefort or other blue cheese, crumbled, plus 1
oz. (30 g) - 2 cups (4 oz./125 g) chopped stemmed watercress
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh chives
- 1/4 cup (2 fl. oz./60 ml) red wine vinegar
- 1 tsp. Worcestershire sauce
- 1/2 tsp. Dijon mustard
- 1 garlic clove, minced
- 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
Directions
Peel the hard-cooked eggs and cut into bite-size pieces.
In a fry pan over medium heat, fry the bacon until crisp, about 10 minutes. Transfer to paper towels to drain and let cool, then crumble.
On a platter or individual plates, arrange the lettuce, eggs, turkey, avocados, tomatoes and the 4 oz. crumbled cheese. Top with the bacon and watercress. In a small bowl, stir together the parsley and chives and sprinkle over the salad.
In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, salt and pepper. Using a fork, mash in the 1 oz. cheese. Add the olive oil in a thin stream, whisking until smooth.
Pour some of the dressing over the salad and serve, passing the remaining dressing at the table. Serves 4 to 6.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).