Classic Cobb Salad
INGREDIENTS
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Serves 4 to 6
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Dressing: (Heads up: I found I only needed half of this)
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3/4 cup canola oil
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1/4 cup extra-virgin olive oil
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1/4 cup red wine vinegar
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1 tablespoon fresh lemon juice
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3/4 teaspoon dry mustard
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1/2 teaspoon Worcestershire
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1/4 teaspoon sugar
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1 clove garlic, minced
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Kosher salt and freshly ground black pepper, to taste
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Salad:
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1/2 head iceberg lettuce, cored and shredded
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1/2 head romaine lettuce, chopped
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1/2 bunch watercress, some of the stems trimmed, chopped
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2 ounces blue cheese, crumbled (we used a Stilton)
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6 strips cooked bacon, roughly chopped
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3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
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2 medium tomatoes, peeled*, seeded, and cut into 1/2-inch cubes
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1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes
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1 avocado, peeled, pitted, and cut into 1/2-inch cubes
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons chives, minced
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