Cobb Salad

  Lunch

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation.

Cobb Salad

Average Rating: 4.947368

TOTAL TIME: Prep/Total Time: 40 min.
YIELD: 6 servings (1-1/4 cups dressing).

Ingredients

  • 1/4 cup red wine vinegar
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 small garlic clove, minced
  • 3/4 teaspoon coarsely ground pepper
  • 3/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground mustard
  • 3/4 cup canola oil
  • 1/4 cup olive oil

  • SALAD:
  • 6-1/2 cups torn romaine
  • 2-1/2 cups torn curly endive
  • 1 bunch watercress (4 ounces), trimmed, divided
  • 2 cooked chicken breasts, chopped
  • 2 medium tomatoes, seeded and chopped
  • 1 medium ripe avocado, peeled and chopped
  • 3 hard-boiled large eggs, chopped
  • 1/2 cup crumbled blue or Roquefort cheese
  • 6 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh chives

Instructions

  • 1. In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream.
  • 2. In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
  • 3. To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

Nutrition Facts

1 serving: 575 calories, 52g fat (8g saturated fat), 147mg cholesterol, 1171mg sodium, 10g carbohydrate (3g sugars, 5g fiber), 20g protein.

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