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Cobb Salad

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine lettuce
2 T. minced chives
2 medium tomatoes, peeled, seeded and diced
1 whole chicken breast, cooked, boned, skinned and diced
6 slices bacon, cooked and diced
1 avocado, peeled and diced
3 hard-cooked eggs, peeled and diced
1/3 cup Roquefort cheese, crumbled
French dressing (recipe follows)

Chop lettuce, watercress, endive and romaine in very fine pieces
using a knife or a food processor. Mix chopped ingredients together
in one large wide bowl, or in individual wide shallow bowls. Add
chives. Arrange tomatoes, chicken, bacon, avocado and eggs in
narrow strips or wedges across top of greens. Sprinkle with cheese.
Chill.

At serving time, toss with 1/2 cup French Dressing. Pass remaining
dressing.


French Dressing

1/4 cup water
1/4 cup red wine vinegar
1/4 tsp. granulated sugar
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/2 clove garlic, minced
1/4 cup olive oil
3/4 cup vegetable oil

Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire
sauce, mustard, garlic and oils in a container with lid. Shake
well before using.

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Taste: Ease of Prep: Appearance:
cobb salad 001, February 6, 2005 - 02:13 PM
Reviewer: Anonymous from jackson nj
The results were worth the effort.

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