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Cobb Salad with Buttermilk Dressing

Christopher Idone included this classic in his wonderful "Salad Days." This makes a generous amount of dressing, but it keeps well in a covered container in the fridge for up to 1 week.

4 large, cooked chicken breasts, cut into medium dice
1/2 pound Roquefort, crumbled, room temperature
1 bag of salad containing Romaine and perhaps other lettuces, rinsed and dried
6 ripe red tomatoes, cut into medium dice
2/3 pound thick-cut bacon, diced and cooked until crisp

1 cup sour cream
1 cup mayonnaise
1/2 cup buttermilk
1/2 cup scallions, sliced
1/2 cup fresh parsley, chopped
1/4 cup white-wine vinegar
1 tablespoon celery seed
2 teaspoons fresh tarragon leaves, chopped

Divide the salad ingredients among 4 plates and arrange in side-by-side rows, however it looks most attractive.

In a food processor, combine dressing ingredients and process until creamy and smooth. Season with salt and pepper to taste. Serve the salad at room temperature and pass the dressing separately. Serves 4.

Thursday, August 10, 2000

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