Cobb Salad

• SALAD
• head iceberg lettuce, washed & dried↗1⁄2
• head romaine lettuce, washed & dried↗1⁄2
• bunch watercress, washed & dried↗1
• small Belgian endive, washed & dried↗1
• medium ripe tomatoes↗2
• chicken breasts, poached↗2
• slices crisp bacon, crumbled6
• avocado↗1
• eggs, hard boiled↗3
• chives, chopped2 tablespoons
• Roquefort cheese, crumbled↗1⁄2 cup
• DRESSING
• water↗1⁄4 cup
• red wine vinegar↗1⁄4 cup
• teaspoon sugar↗1⁄4
• teaspoon freshly squeezed lemon juice↗1
• teaspoons salt↗1 1⁄2
• teaspoon fresh ground black pepper↗3⁄4
• teaspoon Worcestershire sauce↗3⁄4
• teaspoon dry mustard1⁄4
• clove garlic, minced (very small)↗1
• cup olive oil↗1⁄4
• cup salad oil↗3⁄4

Step-by-step instructions

1. 1

   PREPARE DRESSING: Combine all ingredients, except oils& blend well.

2. 2

   Combine olive oil& salad oil in a separate bowl& mix well.

3. 3

   Add to other ingredients& mix well.

4. 4

   Cover& refrigerate until using.

5. 5

   It keeps well for 6 weeks but be sure to blend well again just before using.

6. 6

   PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.

7. 7

   Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.

8. 8

   Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.

9. 9

   Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.

10. 10

    Cut the hard boiled eggs into quarters and arrange on the plates.

11. 11

    Drizzle dressing over the salad, sprinkle with the roquefort& chives.