Cobb-Style Salad with Canadian Blue Cheese

By carol gorman

Ingredients

• Dressing:
• 4 cups (1 L) chopped iceberg and/or romaine lettuce
• 1 cup (250 mL) chopped watercress (optional)
• 4 slices bacon, cooked and crumbled
• 4 hard-cooked eggs, peeled and quartered
• 2 tomatoes, coarsely chopped
• 1 avocado, pitted, cored and cubed
• 1/3 cup (75 mL) crumbled Canadian Blue cheese
• 2 tbsp (25 mL) minced fresh chives or green onions
• 1/4 cup (50 mL) vegetable oil
• 2 tbsp (25 mL) red wine vinegar
• 1 tsp (5 mL) each lemon juice and Worchestershire sauce
• 1/2 tsp (2 mL) each salt and dry mustard
• 1/4 tsp (1 mL) each granulated sugar and pepper
• 1 clove garlic, minced

Preparation

Step 1

Dressing: In bowl, whisk together oil, vinegar, lemon juice, Worchestershire sauce, salt, mustard, sugar, pepper and garlic. Pour into carafe or jar; set aside.

Cover platter or large salad bowl with lettuce; top with watercress (if using). In rows, arrange bacon, eggs, tomatoes, avocado and Blue cheese over greens. Scatter chives over top. Serve with dressing.
For a different taste, try crumbled Canadian Feta or cubed Canadian Marbled Cheddar.