pat's Recipe

Cobb Salad

Category: SALADS

1 boneless and skinless chicken breasts half
2 large eggs - boiled
3 slices bacon
1 head romaine lettuce, stalk and tough outer
leaves removed, sliced crosswise into 1/4
inch-wode strips (about 6 cups)
1 cup chopped fresh watercress
3 tomatoes, chopped into 1/2 inch pieces
1/2 small ripe Hass avocado, peeled, pitted
and cut into 1/2 inch pieces
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1 ounce crumbled blue cheese
3 Tbsp red-wine vinegar
1 tsp Dijon mustard
1 Tbsp extra-virgin olive oil
1/2 tsp ground black pepper

Bring a medium sauce pan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate and cut into 1/2 inch pieces. Set aside.
Peel the cooled eggs and slice in half lengthwise. Discard one yolk and pass the other yolk through a fine sieve into a small bowl; set aside. Slice each egg white into 6 wedges; set aside.
Cook bacon until fat is rendered. Drain on paper towl and let cool. Roughly chop.
Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatos, avocadoe, parsley and chives in separate rows.
Make the vinaigrette: In a small bowl, whisk together cheese, vinegar and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad and serve immediately.

serves 6