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cooking.nytimes.com
The classic California Cobb salad is a composed salad made with chicken breast, lettuce, avocado, tomatoes, chopped hard-boiled eggs, bacon, and blue cheese It should never be a jumble: the elements are arranged on a platter or in a wide bowl side by side, then dressed, and it’s up to the diner to mix them together This version dispenses with the bacon and reduces the amount of Roquefort or blue cheese called for in the traditional Cobb
www.allrecipes.com
A very healthy, simple salad that works well next to a filet of steak or grilled tuna melt. Amount of vinegar and oil may be adjusted to taste.
cooking.nytimes.com
This recipe is by Eric Asimov and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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