Classic Cobb Salad

The Classic Cobb is my newest solution for a satisfying and fresh meal that I can throw together quickly on a night when I get home late from work.  I can have all of the components of the salad chopped and ready to go in the refrigerator for easy and quick lunches or dinners.

If you're only going to use part of an avocado for the salad, leave the part you aren't using in the skin with the pit intact in the refrigerator.  The surface may discolor but it can be scraped off with a knife when ready to use.



Classic Cobb Salad


INGREDIENTS:
3 peeled hard-boiled eggs, diced
8 slices turkey, soy, or regular bacon
1 head romaine lettuce, washed and cut into bit sized pieces
2 tablespoons chopped flat-leaf parsley
2 tablespoons minced chives, plus more for garnish
4 cups diced cooked chicken or turkey (leftovers, cooked chicken breasts from the prepared food section, or cook your own)
2 avocados, pitted, peeled, and diced
2 tomatoes, chopped
1/4 lb. plus 1 oz. Roquefort or blue cheese, crumbled
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper
1/3 cup olive oil

DIRECTIONS:

Fry the turkey, soy, or regular bacon according to package directions or until crisp.  Crumble or chop and set aside.

Make a bed of lettuce in a shallow bowl.  Mix together the parsley and chives.  Arrange the eggs, bacon, mixed herbs, turkey, avocados, tomatoes, and  1/4 pound cheese in rows atop the romaine, covering the lettuce almost completely.

In a small bowl, whisk together the vinegar, mustard, salt, and pepper.  Using a fork, mash in the remaining 1 oz. of cheese to make a paste.  While whisking, slowly drizzle in the olive oil to form a thick dressing.  Pour a little dressing over the salad and garnish with chive lengths. 

Serves 4-6.