Pittsburgh, PA
Tuesday
September 23, 2014
    News           Sports           Lifestyle           Classifieds           About Us
Lifestyle
 
The Dining Guide
Celebrations
Weddings
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Food
Classic Brown Derby Cobb Salad

Choose a wood-smoked bacon for extra flavor. Use leftover chicken or buy rotisserie chicken from the grocery. For a dramatic presentation, arrange the individual ingredients separately in rows or on top of the salad greens. Serve with crusty, rustic bread.

  • 1 pound sliced bacon, coarsely chopped (about 3 or 4 slices per person)
  • 1/3 cup exra-virgin olive oil
  • 1/4 cup tarragon-flavor vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallot
  • Kosher salt, about 1/4 teaspoon
  • Freshly ground black pepper, about 1/2 teaspoon
  • 1 quart lightly packed watercress sprigs (4 ounces), rinsed, blotted and crisped
  • 5 quarts finely shredded lettuce (use half romaine and half iceberg)
  • 2 tomatoes, cored, seeded and diced
  • 1 1/2 cups (7 ounces) skinned, cooked chicken, diced
  • 2/3 cups (3 ounces) crumbled bleu cheese
  • 2 hard-cooked large eggs, shelled and chopped
  • 1 firm-ripe avocado ( 1/2 pound), halved, pitted, peeled and diced

In a large frying pan over medium-high heat, stir bacon often until brown and crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain; discard fat in the pan.

In a 1-cup glass measure or small bowl, mix olive oil, vinegar, mustard, shallot, salt and pepper to taste.

Set aside 4 to 6 watercress sprigs; coarsely chop remaining sprigs. In a large bowl, combine chopped watercress and lettuce. Add all but 2 tablespoons dressing and mix gently to coat.

Arrange equal portions of lettuce mixture in wide, shallow bowls. On each, in pie-shaped wedges, arrange equal portions of bacon, tomatoes, chicken, bleu cheese, eggs and avocado. Spoon remaining dressing evenly over toppings. Garnish salads with watercress. Sprinkle additional salt and pepper to taste. Makes 4 to 6 servings.

Note: The salad is easily adaptable for one serving. Once everything is assembled, toss as much as you think you will like into the bowl -- a handful of lettuce, a small tomato, a half-breast of chicken, two slices of bacon, 1 hard-cooked egg and so forth.

Sunset Magazine

Thursday, August 01, 2002

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections