Layers of hard boiled eggs, bacon, blue cheese, tomatoes and avocado make up the classic Cobb Salad. This attractive salad would make a beautiful addition to your Easter table.
Ingredients
- 2 cups romaine lettuce, shredded
- 1/2 head of Boston lettuce, or Iceberg, coarsely chopped
- 2 large hard-boiled eggs, separated, whites and yolks finely chopped
- 5 slices center cut bacon, cooked and crumbled
- 1 hass avocado, cut into 1/2-inch pieces (5 ounces)
- 6 ounces cooked chicken breast, diced
- 2 medium ripe tomatoes, finely chopped
- 1/2 cup blue cheese, crumbled
- 1 medium ripe tomato
- 1 clove garlic, crushed
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp dried oregano
- kosher salt and fresh pepper to taste
- 1 tbsp minced shallot
Directions
- Chop tomato in a food processor.
- Add the crushed garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper. Pulse a few times until smooth.
- Add chopped shallot and mix to blend. Set aside to allow the flavors to meld.
- Arrange chopped lettuce on the bottom of a large platter.
- Layer the chicken, bacon, tomato, egg and avocado in neat rows over the greens.
- Serve with the tomato vinaigrette.
