Watch out Ina Garten I think I have a new fan, Taste of Home Magazine. I think I like it because most of the recipes are from home cooks. Don’t get me wrong Ina your recipes are simple enough I just get a new magazine each month so I get new inspiration!
You must be thinking what is so new about a Cobb Salad it is an American Classic. Well I really have never made one at home for my kids before. They are not big salad eaters to begin with but I was intrigued by the magazine picture and I happened to have some chicken that needed to be cooked and hard boiled eggs in the fridge.
The kids went crazy over this. They asked if I could make this again soon. I thought for sure someone was going to ask for a peanut butter sandwich. Since the salad was not already mixed together they were able to request their ingredients. You could also make this into a salad bar night!
What a great way to use up left overs in the kitchen. A great meal to finish things off while at the beach and have just a few of everything left.
I did not have to turn on the oven as I grilled the chicken outside and cooked the bacon in the microwave. I also improvised some of the ingredients so it may have not been a true Cobb but we are not picky!!
Feel free to make the salad dressing in advance. I still have some in my fridge left over from this meal.
DRESSING: 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
SALAD: 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
Directions 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 and toss to coat. Serve with remaining dressing if desired. Yield: 6 servings (1-1/4 cups dressing).