California Cobb Salad

By ClaudiaJan

Ingredients

• 1head1 head romaine lettuce, washed, dried, and chopped
• 1head1 head butter lettuce, washed, dried, and chopped
• 28-ounce2 8-ounce chicken breasts, poached or grilled
• 6strips6 strips bacon, cooked crisp and chopped
• 2medium2 medium tomatoes, chopped
• 44 hard-boiled eggs, peeled and quartered lengthwise
• 11 avocado, peeled and chopped
• 4ounces4 ounces Roquefort cheese, crumbled
• 1/4cup1/4 cup fresh chives, chopped
• FOR THE VINAIGRETTE 1 tablespoon Dijon mustard 1/4 cup red-wine vinegar 2 teaspoons Worcestershire sauce 1 garlic clove 1/2 teaspoon coarse salt 1/2 cup extra-virgin olive oil 1/4 teaspoon ground black pepper
• 1tablespoon1 tablespoon Dijon mustard
• 1/4cup1/4 cup red-wine vinegar
• 2teaspoons2 teaspoons Worcestershire sauce
• 11 garlic clove
• 1/2teaspoon1/2 teaspoon coarse salt
• 1/2cup1/2 cup extra-virgin olive oil
• 1/4teaspoon1/4 teaspoon ground black pepper

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

Spread the lettuce out on the bottom of a large rectangle platter. Working from one narrow side of the platter to the other, place the remaining ingredients over the lettuce in rows of stripes. Chill in the refrigerator until ready to serve.

Make the vinaigrette: In a medium bowl, whisk together the mustard, vinegar, and Worcestershire sauce. Mince the garlic with salt and mash with the side of a knife until it becomes a paste. Add it to the bowl, whisking constantly. Slowly pour in the olive oil in a thin stream until thick and creamy. Whisk in the pepper and pour over the salad.