- Prep Time: 20 minutes minutes
- Cook Time: 30 minutes minutes
Cobb Salad
Amazing recipe from Chuck’s Day Off, the Food Network! Wish I was sitting in his kitchen on Saturday mornings! Wow, that man can cook!
Ingredients
- Salad Base
- thick cut bacon - 8 slices,cubed (or Canadian bacon as shown)
- iceberg lettuce - 1, cut in wedges
- eggs - 6 hard-boiled, peeled
- avocados - 2, pitted, peeled and cubed
- tomatoes - 2, cubed
- crumbled blue cheese - 1/2 cup
- sea salt & cracked black pepper
- Dressing
- red wine vinegar - 1 tbs
- worcestershire sauce - 1 tbs
- dijon mustard - 1 tbs
- maple syrup - 1 tbs
- egg yolks - 2 cooked
- olive oil - 1/2 cup
- water - 1 tbs
- chives - 2 tbs, finely chopped
- sea salt & cracked black pepper
Instructions
- In a large frying pan over medium heat, fry the bacon about 10 minutes or until crispy; transfer to paper towel to drain. Set aside.
- Arrange the lettuce, watercress, eggs, bacon, blue cheese, avocados and tomatoes in rows on a platter.
- Dressing: In a small bowl, using a fork, mix in the egg yolks and Dijon mustard to make a paste. Whisk in the red wine vinegar, Worcestershire sauce and maple syrup. While whisking, slowly drizzle in olive oil to form a thick dressing. Add water to loosen it up if necessary. Season with salt and pepper.
- Pour the dressing over the salad just before serving.
