Ingredients
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
COBB SALAD DRESSING
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
Directions
- Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.;
COBB SALAD DRESSING
- Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
- Yield: 12 servings
- *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.