California Cobb Salad

This recipe comes from Saveur.

(This makes more than enough, but it is a good vinaigrette to have on hand.)

3/4 cup canola oil
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire
1/4 teaspoon sugar
1 clove garlic, minced
salt and pepper, to taste

Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender until smooth and season with salt and pepper. Set the dressing aside.

A bag of mixed salad greens or 1/2 head iceberg lettuce, 1/2 head romaine lettuce and 1/2 bunch watercress, all trimmed and chopped
2 ounces blue cheese, crumbled
6 strips cooked bacon, chopped
3 hard-boiled eggs, chopped
2 medium tomatoes, chopped
1 boneless skinless chicken breast, chopped into cubes
1 avocado, chopped into cubes
2 green onions, minced

Put the salad greens in a bowl. It is classically served by arranging the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows, but since everybody in my family likes different things, I serve the toppings in separate bowls and everyone takes what they like.

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