Cobb Salad Recipe
Ingredients
| Romaine lettuce | 3 Cup (16 tbs) | |
| Curly endive - 2 cups, torn | ||
| Watercress | 1 Cup (16 tbs) | |
| Cooked chicken | 2 Cup (16 tbs), thinly sliced | |
| Tomato | 1 Large, thinly sliced | |
| Avocado | 1/2 Medium | |
| Eggs - 2 hard-cooked, sliced | ||
| Roquefort cheese - 2 tablespoons plus 2 teaspoons, crumbled | ||
| Water - 3 tablespoons plus 2 teaspoons | ||
| Lemon juice | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| White wine vinegar | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
MAKING
1) In a large bowl, add first 3 ingredients to toss well.
2) Use 4 individual salad plates to divide the salad greens evenly.
3) Place the chicken over salad greens.
4) Place tomato, avocado, and egg slices over salads.
5) Sprinkle 2 teaspoons cheese over each salad.
6) In a jar, combine the remaining ingredients.
7) Tightly cover the lid and shake vigorously.
SERVING
8) Spread 2 tablespoons dressing on each salad, before serving.
1) In a large bowl, add first 3 ingredients to toss well.
2) Use 4 individual salad plates to divide the salad greens evenly.
3) Place the chicken over salad greens.
4) Place tomato, avocado, and egg slices over salads.
5) Sprinkle 2 teaspoons cheese over each salad.
6) In a jar, combine the remaining ingredients.
7) Tightly cover the lid and shake vigorously.
SERVING
8) Spread 2 tablespoons dressing on each salad, before serving.
Chef
