Tuesday, March 16, 2010

Cobb Salad


I can not give this salad higher praises.  D-E-L-I-C-I-O-U-S

Cobb Salad
Williams-Sonoma

5 hard-cooked eggs, peeled and sliced
Pack of thick sliced bacon
1 head of lettuce, chopped up in bite size pieces
4 Tbs minced fresh flat-leave parsley
4 Tbs minced fresh chives
4 cups cooked turkey, diced up (I used Off The Bone sandwich meat)
1 avacado, pitted, peeled and diced
1 tomato, chopped
5 oz. Blue Cheese, crumbled
1/4 cup red wine vinegar
1 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1/2 tsp minced garlic
1/4 tsp salt
1/2 tsp freshly ground pepper
1/3 cut extra-virgin olive oil

Place eggs in a pot of cold water.  Put on stove and once it starts rapidly boiling, turn off burner and let them sit for 15-20 minutes.  Peel and cut into slices.  Set aside.  On a large cookie cheet, place bacon and cook on 375 until bacon is cooked and golden crispy (about 15-20 minutes for thick sliced).  Remove all grease by patting good with paper towels.  Mix lettuce together the parsley and minced chives.  Place the lettuce/herb blend on a platter, plate, or shallow bowl. Arrange the eggs, bacon, turkey, avocados, tomatoes, and cheese in a neat pattern atop the lettuce/herb mixture, in rows.  In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, salt and pepper.  Using a fork, mash in the remaining 1 oz cheese to amke a paste.  While whisking, slowly drizzle in the olive oil to form a thick dressing.  Pour the dressing over the salad and serve immediately.

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