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Name: Cobb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: ; (about 4 cups); ; (about 4 cups); 2 tb Chopped fresh chives; ; spun dry, and; ; California); ; cooked, and diced; 1 Tomato; seeded and chopped; ; watercress rinsed,; 2 Whole skinless boneless; ; grated fine and the; 1 tb Dijon-style mustard; 2/3 c olive oil; 1/2 Head romaine; rinsed, spun; ; 2 cups); 1/2 bn Watercress; coarse stems; ; discarded and the; 6 sl Lean bacon; chopped fine; 1/3 c Red-wine vinegar; 1/2 c Finely grated Roquefort; ; and chopped fine; ; chopped fine (about; ; and chopped fine; ; fine; ; and chopped fine; 3 Ripe avocados; (preferably; ; total), halved,; 1/2 Head Boston lettuce; rinsed,; ; white grated fine; ; (about 4 cups); 1/2 Hard-boiled large egg;

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INGREDIENTS

; (about 4 cups)
; (about 4 cups)
2 tb Chopped fresh chives
; spun dry, and
; California)
; cooked, and diced
1 Tomato; seeded and chopped
; watercress rinsed,
2 Whole skinless boneless
; grated fine and the
1 tb Dijon-style mustard
2/3 c olive oil
1/2 Head romaine; rinsed, spun
; 2 cups)
1/2 bn Watercress; coarse stems
; discarded and the
6 sl Lean bacon; chopped fine
1/3 c Red-wine vinegar
1/2 c Finely grated Roquefort
; and chopped fine
; chopped fine (about
; and chopped fine
; fine
; and chopped fine
3 Ripe avocados; (preferably
; total), halved,
1/2 Head Boston lettuce; rinsed,
; white grated fine
; (about 4 cups)
1/2 Hard-boiled large egg;
1 sm Bunc curly endive; rinsed,
; fine

Servings

INSTRUCTIONS

In a large salad bowl toss together well the romaine, the Boston lettuce, the curly endive, and the watercress. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well. Serves 6. Gourmet January 1991

NOTES

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Cobb Salad

; (about 4 cups)
 ; (about 4 cups)
2 tb Chopped fresh chives
 ; spun dry, and
 ; California)
 ; cooked, and diced
1 Tomato; seeded and chopped
 ; watercress rinsed,
2 Whole skinless boneless
 ; grated fine and the
1 tb Dijon-style mustard
2/3 c olive oil
1/2 Head romaine; rinsed, spun
 ; 2 cups)
1/2 bn Watercress; coarse stems
 ; discarded and the
6 sl Lean bacon; chopped fine
1/3 c Red-wine vinegar
1/2 c Finely grated Roquefort
 ; and chopped fine
 ; chopped fine (about
 ; and chopped fine
 ; fine
 ; and chopped fine
3 Ripe avocados; (preferably
 ; total), halved,
1/2 Head Boston lettuce; rinsed,
 ; white grated fine
 ; (about 4 cups)
1/2 Hard-boiled large egg;
1 sm Bunc curly endive; rinsed,
 ; fine

In a large salad bowl toss together well the romaine, the Boston  lettuce, the curly endive, and the watercress. In a skillet cook the  bacon over moderate heat, stirring, until it is crisp and transfer it  with a slotted spoon to paper towels to drain. Halve, pit, and peel  the avocados and cut them into 1/2-inch pieces. Arrange the chicken,  the bacon, the tomato, and the avocado decoratively over the greens  and garnish the salad with the grated egg and the chives. In a small  bowl whisk together the vinegar, the mustard, and salt and pepper to  taste, add the oil in a slow stream, whisking, and whisk the dressing  until it is emulsified. Stir in the Roquefort. Whisk the dressing,  pour it over the salad, and toss the salad well.    Serves 6.    Gourmet January 1991

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Nutrition

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Serving Size: 1 Serving (159g)
Recipe Makes: 1 servings

Calories: 353
Calories from Fat: 333 (94%)

Amt Per Serving		% DV

	Total Fat 37g	49 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 26.8g
	Polyunsanturated Fat 4g
Cholesterol 0mg		0 %
Sodium 178.2mg		6 %
Potassium 135mg		4 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 1g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 353

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