Classic Cobb Salad
Classic Cobb Salad This salad includes hard-cooked eggs. It is easy to overcook them, giving the yolks an unsightly greenish tinge and a dry texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Saucepan
- Stove
- Skillet
- Chef's knife
- Cutting board
- Paper towel
- Serving platter
- Mixing bowl
- Whisk
- Fork
- Measuring spoon
- Measuring cup
Ingredients
- 3 hard-cooked eggs, peeled
- 8 bacon slices
- 1 head romaine lettuce, leaves separated <br> &nbsp and torn into bite-size pieces
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh chives, plus several longer <br> &nbsp chive lengths for garnish
- 2 cups chopped watercress (tough stems <br> &nbsp removed)
- 4 cups diced cooked turkey or chicken (see note)
- 2 avocados, pitted, peeled and diced
- 2 tomatoes, chopped
- 1/4 lb. plus 1 oz. Roquefort cheese, crumbled
- 1/4 cup red wine vinegar
- 1 tsp. Worcestershire sauce
- 1/2 tsp. Dijon mustard
- 1 garlic clove, crushed and then minced
- 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/3 cup extra-virgin olive oil
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