Layered Cobb Salad
Serves 4
Recipe By: Sara Moulton
Gourmet
For dressing:
3 tablespoons red-wine vinegar
1 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 small clove garlic -- minced
1/2 teaspoonssalt
1/2 teaspoons freshly ground black pepper
1/2 cup extra-virgin olive oil
For salad:
3 skinless boneless chicken breast halves (1 3/4 pound)
2 ripe Hass or other seasonal avocados
1 head romaine -- cut crosswise into 1/2-inch wide slices (8 cups)
6 bacon slices -- cooked until crisp, drained, and finely chopped
3 medium tomatoes (3/4 pound) -- seeded and cut into 1/2-inch pieces
2 to 3 ounces Roquefort -- crumbled (1/2 to 3/4 cup)
2 bunch watercress -- coarse stems discarded
2 hard-boiled large eggs -- sliced with an egg slicer
1/4 cup finely chopped fresh chives
Make dressing: Whisk together all dressing ingredients except oil in a
bowl, then add oil in a slow stream, whisking until emulsified. Make
salad: Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer
chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let
stand until chicken is cooked through, about 15 minutes. Transfer the
chicken to a cutting board and cool completely. Cut into 1/2-inch cubes.
Halve pit and peel avocados, then cut into 1/2-inch cubes. Spread romaine
over bottom of a 6- to 8-quart glass bowl and top with an even layer of
chicken. Sprinkle bacon over chicken, then continue layering with
tomatoes, cheese (to taste), avocados, watercress, eggs, and chives.
Just before serving, pour dressing over salad and toss.
Cook's note: Dressing can be made and salad assembled 1 hour ahead
and chilled separately, covered.
Exported from A Cook's Books -- Recipe management for Macintosh
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