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LETTUCE - CHICKEN - Cobb Salad with Blue Cheese Vinaigrette
Nb persons: 6
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| Cobb Salad with Blue Cheese Vinaigrette Recipe courtesy Kelsey Nixon INGREDIENTS Vinaigrette | |
| 1/2 cup | Roquefort cheese, grated |
| 1/3 cup | red wine vinegar |
| 1 tablespoon | honey-Dijon mustard |
| 2/3 cup | extra-virgin olive oil |
| Salt | |
| freshly ground black pepper | |
| Salad | |
| 1/2 head | romaine lettuce, chopped,, (about 3 to 4 cups) |
| 1/2 head | Boston lettuce, chopped (about 3 to 4 cups) |
| 1 1/2 cups | watercress, stems removed and chopped |
| 3 | boneless, skinless chicken breast halves, cooked and diced into 1/2-inch cubes |
| 6 | bacon slices, cooked and crumbled |
| 2 | avocados, halved, pitted, peeled and diced into 1/2-inch cubes |
| 4 vine-ripened tomatoes, seeded and diced | |
| 3/4 cup | Roquefort cheese, crumbled |
| 1 | hard-boiled large egg, forced through a sieve (grated) |
| 1/4 cup | finely chopped fresh chives |
DIRECTIONS
To make the dressing:
Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
To make the salad:
Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
Just before serving, pour the dressing over the salad and toss.
© Recipe courtesy Kelsey Nixon
Printed on March 31, 2014 from http://www.cookingchanneltv.com/recipes/kelsey-nixon/cobb-salad-with-blue-cheese-vinaigrette.print.html
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