Cobb Salad

Photo by James Carrier

Ingredients

1 tablespoon Dijon mustard
2 firm-ripe tomatoes (2/3 lb. total), rinsed, cored, and chopped
1 quart lightly packed watercress sprigs (4 oz.), rinsed and crisped
²/₃ cup crumbled blue cheese (3 oz.; see notes)
5 quarts finely shredded lettuce (use half butter lettuce and half iceberg or all iceberg)
2 hard-cooked large eggs, shelled and chopped
About ½ teaspoon fresh-ground pepper
+ 7 more ingredients
- About ¼ teaspoon salt
- 1 firm-ripe avocado (1/2 lb.), halved, pitted, peeled, and thinly sliced crosswise
- 1 tablespoon minced shallot
- 1 pound sliced bacon (see notes), coarsely chopped
- ¹/₃ cup extra-virgin olive oil
- ¼ cup tarragon-flavor vinegar
- 1 ½ cups thinly sliced skinned cooked chicken (7 oz.; see notes)

1. In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned and crisp, 10 to 15 minutes; spoon out and discard fat in pan as it accumulates. With a slotted spoon, transfer bacon to towels to drain; discard remaining fat in pan. 2. In a 1-cup glass measure or small bowl...

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Comments

Variations on Cobb Salad

- 3 boneless, skinless chicken thighs, rinsed and patted dry with paper towels
- Kosher salt and freshly ground black pepper
- +9 other ingredients
Cobb Salad
- 1 tomato
- 2 tablespoons fresh chives
- 1 small bunch of curly endive
- 2/3 cup olive oil
- 1/2 cup grated Roquefort
- 1/2 head of Boston lettuce
- +7 other ingredients
Cobb Salad
- Dressing:
- 1/3 c extra-virgin olive oil
- 2 T red wine vinegar
- 2 t lemon juice
- 1 t Dijon mustard
- 1/2 t Worcestershire sauce
- 1/4 t sugar
- +10 other ingredients