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Categories:
chicken breasts romaine lettuce tomato avocado bacon eggs cheese salad dressing egg yolks olive oil lemon Worcestershire sauce mustard clove garlic water salt
Viewed: 31 - Published at: 9 years agoIngredients
- 2 chicken breasts, cooked and finely diced
- 1 ounce iceberg lettuce, washed and chopped
- 1 ounce romaine lettuce, washed and chopped
- 2 ounces tomato, washed and chopped
- 1/2 avocado, thinly sliced
- 2 ounces bacon, cooked and finely chopped
- 2 ounces hard boiled eggs, finely chopped
- 2 ounces grated Roquefort cheese
- Original Cobb Salad Dressing to taste, recipe follows
- 2 egg yolks*
- 2 cups olive oil
- 1 lemon, juiced
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 cup water
- Salt and pepper, to taste
Method
- Place greens in bowl.
- Arrange all other ingredients attractively across greens.
- Add dressing when ready to serve.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- Whip eggs vigorously until yolks turn pale yellow.
- Slowly incorporate oil to form an emulsion.
- Add remaining ingredients and season with salt and pepper.
