Cobb Salad
1 clove garlic
1/2 teaspoon dry mustard
Dash Worcestershire sauce
2 tablespoons red wine vinegar
Juice of 1/2 lemon
1/3 cup extra-virgin olive oil
Salt and pepper, to taste
Mixed salad greens (leaf and head lettuces, romaine, curly endive and watercress), washed, dried and torn into bite-sized pieces
1 stalk celery, thinly sliced
1 ripe but firm avocado, peeled, pitted and diced
2 medium ripe tomatoes, peeled, seeded and chopped
2 poached boneless, skinless chicken breasts, diced
1 or 2 hard-cooked eggs, diced
4 slices lean bacon, cooked until crisp, finely diced
1/3 cup crumbled blue cheese
Chopped chives, for garnish
Directions
1. To prepare dressing: Press or mash garlic into a small bowl. Add mustard, Worcestershire, vinegar and lemon juice; blend with a fork. Stir in oil and season to taste with salt and pepper.
2. To prepare salad: Place greens and celery in a large, shallow salad bowl with 3 tablespoons dressing and toss to coat evenly (omit dressing if preparing ahead of time). Pour remaining dressing into a small pitcher or bowl for serving; set aside. Arrange avocado, tomatoes, chicken, eggs, bacon, and cheese in separate wedges atop salad. Sprinkle chives over all. Toss salad, using about half of the remaining dressing; pass remainder of the dressing at the table.
Serves 2 as a main course.