Ingredients:
· ½ head iceburg lettuce, chopped small
· 1 bunch watercress, cut off stems
· 1 small head chicory, chopped small
· ½ head romaine, chopped small
· 2 medium tomatoes, diced about ½ inch
· 6 strips bacon, crumbled
· 2 chicken breasts, boiled, diced about ½ inch
· 3 hard boiled eggs, diced about ½ inch
· 1 avocado, diced about ½ inch
· ½ C. blue cheese crumbles
· 2 T. chives, finely chopped
· 1 C. Old Style French Dressing (Vinaigrette)
Preparation
1. Cut the lettuce, watercress, chicory, and romaine in small pieces and arrange on a large salad platter or bowl.
2. Cut the tomatoes, bacon, chicken, eggs, and avocado and arrange with the blue cheese crumbles in stirps over the top of the salad greens.
3. Sprinkle the finely chopped chives over the salad.
4. Serve the dressing (vinaigrette) on the side or drizzle over the salad immediately before serving.
For the Original Cobb Salad Dressing:
¼ C. red wine vinegar
¼ tsp. sugar
1 tsp. lemon juice
2 tsp. salt
¾ tsp. black pepper
¾ tsp. worchestershire sauce
¼ tsp. dry mustard
1 small clove garlic, minced
¼ C. olive oil
¾ C. oil
-Combine all ingredients except oils, blend. Add oils and mix well. Mix well again before serving.