Hobb’s Cobb Salad

Source: Recipe from Chef Cindy Pawlcyn
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Menu Part: Salad
Cuisine Type: American
Serves: 2

Applewood smoked bacon and chicken provide strong flavor in this composed salad. Lots of crunchy and colorful vegetables round things out, and a vinaigrette ties it all together.

Ingredients

1 cup watercress, chopped, stems removed
1 cup chopped iceberg lettuce
1 cup chopped escarole
1 cup chopped romaine
Dressing (recipe follows)
2 tbsp. finely grated hard-boiled eggs
3 tbsp. chopped, sautéed applewood smoked bacon
3 oz. chopped, grilled applewood smoked chicken
2 tbsp. crumbled blue cheese
10-12 small cherry tomatoes, cut in half
2 tbsp. chives, for garnish

Dressing:
1⁄3 cup red wine vinegar (4% acidity)
1⁄2 tbsp. lemon juice
2 tsp. salt
1 tsp. fresh ground black pepper
1 tsp. Worcestershire sauce
1⁄2 tsp. dry mustard
1⁄3 tsp. sugar
6-7 cloves garlic, minced
1 cup olive oil

Steps

1. Per order, toss 21⁄2 cups mixed chopped lettuces with 1 1⁄2 tsp. dressing; place in serving bowl.

2. From left to right in bowl, place eggs, bacon, chicken, blue cheese, and tomatoes in neat rows across the top of the greens. Garnish with chives.

Dressing:

Blend the first 8 ingredients until well mixed, then blend in the oil. Yield: About 1 1⁄2 cups.