Cobb Salad Recipe
Ingredients
| Crisp iceberg lettuce- 2 cups, torn in bite-size pieces | ||
| Crisp romaine lettuce- 2 cups, torn in bite-size pieces | ||
| Crisp chicory lettuce- 2 cups, torn in bite-size pieces | ||
| Tomatoes | 2 Medium | |
| Avocado | 2 Medium | |
| Chicken | 3 Cup (16 tbs), slivered | |
| Bacon- 6 slices, cooked crisp and cut into 1/2 inch pieces | ||
| Egg- 1no, hard boiled | ||
| Chives | 2 Tablespoon, snipped | |
| Watercress | 1/3 Cup (16 tbs) | |
| Mayonnaise/ Cooked Salad dressing- 1/2 cup | ||
| Chili Sauce | 1 Tablespoon (For Russian Dressing) | |
| Milk | 2 Tablespoon (For Russian Dressing) | |
| Olive in | 2 Tablespoon, finely chopped (For Russian Dressing) | |
| Onion | 1 Tablespoon, finely chopped (For Russian Dressing) | |
| Green pepper/ Green capsicum -1 tablespoon, finely chopped | ||
| Lemon juice | 2 Tablespoon (For Russian Dressing) | |
| Salt | 1/4 Teaspoon (For Russian Dressing) | |
| Prepared horseradish | 1 Tablespoon (For Russian Dressing) | |
Directions
MAKING
1. In a medium sized bowl, combine all the ingredients for the dressing and mix well.
2. Clingwrap and refrigerate.
3. Chop egg white and egg yolk seperately and keep aside for garnish.
4. In a large salad bowl, place iceberg, romaine and chicory leaves loosely around the centre, keeping edges empty.
5. Arrange tomatoes and sliced avocado around the edge of the salad bowl.
6. Mound chicken in center and sprinkle bacon, chopped egg whites, chopped egg yolks and chives uniformly over the salad.
SERVING
5. Pour half of Russian dressing over salad and toss well. Garnish with watercress and serve immediately with remaining dressing in a bowl.
1. In a medium sized bowl, combine all the ingredients for the dressing and mix well.
2. Clingwrap and refrigerate.
3. Chop egg white and egg yolk seperately and keep aside for garnish.
4. In a large salad bowl, place iceberg, romaine and chicory leaves loosely around the centre, keeping edges empty.
5. Arrange tomatoes and sliced avocado around the edge of the salad bowl.
6. Mound chicken in center and sprinkle bacon, chopped egg whites, chopped egg yolks and chives uniformly over the salad.
SERVING
5. Pour half of Russian dressing over salad and toss well. Garnish with watercress and serve immediately with remaining dressing in a bowl.
Chef
