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Cobb Salad

Serves 4 to 6

3/4 pound thick-sliced bacon, cut into 2-inch pieces
1/4 teaspoon dry mustard powder
1 teaspoon Worcestershire sauce
1 medium clove garlic, finely chopped
2 tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 small head (about 5 cups) romaine, washed, spun dry, and torn into bite-size pieces
1 medium bunch watercress, leaves and 1-inch stem, washed and spun dry
1 pound roasted turkey breast, sliced 1/4-inch thick
1/4 pound Maytag blue cheese, roughly crumbled
2 large hard-boiled eggs, thinly sliced
1 medium tomato, cut into 1/4-inch wedges
8 ounces cherry tomatoes, sliced
1 medium Haas avocado, peeled and cut into 1/4-inch wedges
1/2 teaspoon finely chopped tarragon
1/2 teaspoon finely chopped chervil
1 teaspoon finely chopped parsley

1. In a large skillet, cook the bacon over medium heat until crisp,about 15 minutes. With a slotted spoon, transfer to paper towels to drain.

2. In a small bowl, whisk together the mustard, Worcestershire sauce, garlic, and vinegar. In a slow, steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.

3. Arrange the romaine and watercress on a large serving platter. Arrange the turkey, blue cheese, eggs, tomatoes, avocado, and bacon in sections on top of the greens. Sprinkle with chopped herbs. Pour dressing over salad. Serve immediately.

Note: The Brown

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