Wednesday, September 23, 2009

Cobb Salad

I recently wrote about the anniversary of our first date.  We each remember what we ordered for dinner the night of our first date.  Jason got fish and rice, which impressed me.  I ordered a Cobb salad, which I still LOVE today! 



1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon sugar
Salt and pepper
2/3 cup olive oil
1/2 cup finely grated Bleu Cheese

2 heads of romaine, rinsed and chopped
6 slices of bacon
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
1 tomato, seeded and chopped fine
 3hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped


 In a large salad bowl, toss together well the various lettuces and watercress.
Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.

Compose the salad. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives.
In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.