COBB SALAD

By Marinel

Great served on a warm summer evening.

Ingredients

• 1/4 cup red wine vinegar
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 small garlic clove, minced
• 3/4 teaspoon coarsely ground pepper
• 3/4 teaspoon Worcestershire sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon ground mustard
• 3/4 cup canola oil
• 1/4 cup olive oil
• SALAD
• 6 1/2 cups torn Romaine lettuce
• 2 1/2 cups torn curly endive
• 1 bunch watercress (4 oz) trimmed, divided
• 2 cups cooked chicken breast, chopped
• 2 medium tomatoes, seeded and chopped
• 1 medium avacado, peeled and chopped
• 3 hard cooked eggs, chopped
• 1/2 cup crumbled blue or Roquefort cheese
• 6 slices bacon strips, cooked and crumbled
• 2 tablespoons minced fresh chives

Details

Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

1. In a blender, combine the first eight ingredients. While processing, gradually add canola and oive oils in a steady stream.

2. In a large bowl, combine the romaine, endive and half of the water cress, toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.

3. Serve with dressing.