- 1/4 cup red wine vinegar
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 small garlic clove, minced
- 3/4 teaspoon coarsely ground pepper
- 3/4 teaspoon Worcestershire sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon ground mustard
- 3/4 cup canola oil
- 1/4 cup olive oil
- 6-1/2 cups torn romaine
- 2-1/2 cups torn curly endive
- 1 bunch watercress (4 ounces), trimmed, divided
- 2 cooked chicken breasts, chopped
- 2 medium tomatoes, seeded and chopped
- 1 medium ripe avocado, peeled and chopped
- 3 hard-cooked eggs, chopped
- 1/2 cup crumbled blue or Roquefort cheese
- 6 bacon strips, cooked and crumbled
- 2 tablespoons minced fresh chives
- In a blender, combine the first eight ingredients. While processing, gradually add canola and olive oils in a steady stream.
- In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
- To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired. Yield: 6 servings (1-1/4 cups dressing).
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Cobb Salad
"This was great! We really enjoyed it!"
"Cobb is my favorite salad. I add extra blue cheese and use blue cheese salad dressing."
"One of my favorite salads. The dressing is light and tasty. Exactly what the cobb salad dressing should be. I added a bit of green onion to mine but otherwise it was just the same."
"I love Cobb Salad and this is a good one. The dressing is wonderful! I have been making the dressing since it was first published. It tastes great on any salad. A keeper!"
"Very pretty salad. I have made it several times. It is very good."