" Friends are the bacon-bits on the salad bar of life!"Quote by: Pastor Dennis Beatty
All these postings of cookies and chocolates made me feel like I needed to have something healthy! So here is a delicious salad. Gosh, I feel healthier already!
Cobb Salad
- 3 hard-cooked eggs peeled
- 8 bacon slices
- 1 head romaine lettuce, leaves separated and torn into bite-size pieces
- 2 cups chopped watercress lettuce
- 4 cups diced cooked turkey or chicken
- 2 avocados, pitted, peeled and diced
- 2 tomatoes, chopped
- 1/4 pound plus 1 ounce Roquefort cheese, crumbled
- 1/4 cup red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced 1/4 teaspoon coarse salt
- 1/2 teaspoon coarsely ground black pepper
- 1/3 cup extra-virgin olive oil Several long chive lengths for garnish
Cut the hard-cooked eggs into 1/2-inch dice. Set aside.
In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes, and the 1/4 pound Roquefort cheese in a neat pattern atop the lettuce, in rows
In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.
Makes 4 to 6 servings.
YUMMY!!!!
