1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch chicory (curly endive)
1/2 head romaine lettuce
2 tablespoons minced chives
2 medium-size tomatoes
1 whole chicken breast (both halves), poached, boned, skin removed
6 strips bacon, cooked
1 avocado, peeled, pit removed
3 hard-boiled eggs
1/2 cup Roquefort cheese, crumbled
1/2 cup Cobb Salad French Dressing
Individually chop the iceberg lettuce, watercress, chicory (curly endive) and romaine lettuce into fine pieces, by hand or using a food processor (pulsing carefully to mince evenly). Mix all the greens together in a large bowl; add the chives, and toss to mix.
Peel, seed and chop the tomatoes into small dice. Dice the cooked chicken breast, bacon, avocado and hard-boiled eggs. Arrange the mixed greens on a large shallow platter or bowl (or arrange on individual serving dishes). Place each of the chopped ingredients in rows (strips) or wedges (like the spokes of a wheel) on top of the greens. Sprinkle with the Roquefort cheese, or arrange the cheese in a strip or wedge along with the other ingredients. Chill the composed salad until serving time. Toss with about 1/2 cup of the special French Dressing, and serve immediately.
Yield: Serves 6
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