Excerpt
From All About Salads & Dressings: Cobb Salad
4 to 6 servings
This close cousin (opposite) to Chef's Salad, 96, was created in the mid-1920's by restauranteur Bob Cobb at his Brown Derby Restaurant in Los Angeles.
Mash together in a small bowl untill a paste is formed:
1 clove garlic, peeled
1/4 teaspoon salt
Whisk in:
1/3 cup red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup Roquefort or other blue cheese, crumbled
Salt and ground black pepper to taste
Add in a slow, steady stream, whisking constantly:
2/3 cup olive oil
Line a platter with:
1 head Bibb lettuce, separated into leaves, washed, and dried
Arrange on top of the lettuce leaves:
1 large bunch watercress, tough stems trimmed, washed, dried, and coarsely chopped
1 ripe avocado, peeled and diced
4 to 6 diced cooked chicken or turkey breast
6 to 8 slices of bacon, cooked untill crisp and crumbled
3 Hard Boiled Eggs, 84, diced
3 Medium tomatoes coarsely chopped
1/4 cup crumbled Roquefort or other Blue chesse
Lightly drissle the vinaigrette over the salad and serve, passing the remaining vinaigrette separately.