COBB SALAD - How to make CLASSIC COBB SALAD Recipe

An American favorite for decades..."COBB SALAD". Deliciously tossed lettuce greens used as a foundation for rows of freshly diced chicken, tomato, egg, bacon, avocado and blue cheese that will have your taste buds going OOH LA LA!! FOR THE LOVE OF COBB SALAD...You're gonna love this one!! Click on "SHOW MORE" below for recipe...

Makes 2 large or 4 small salads

COBB SALAD:

• 1 avocado, peeled, pitted and diced or sliced (just before serving)
• 6 strips baked bacon, roughly chopped
• 3 hard -boiled Eggs, peeled & diced
• 1/2 cup blue cheese, crumbled
• 1/2 cup Tomatoes, seeded & diced
• 1/4 cup Green Onions or chives, thinly sliced
• 8 cups Roman Lettuce, torn into bite size pieces (Iceberg, Watercress & Bid Lettuce may also be used together with or without Roman)
• 2 cups baked Chicken, diced

Dressing:

• 1/4 teaspoon sugar, optional
• 1/4 cup red wine vinegar
• 1 garlic clove, minced
• 1/4 teaspoon dry mustard, ground
• juice or 1/2 a lemon
• 2 teaspoons kosher salt
• 1/4 cup olive oil
• 1/2 teaspoon Worcestershire, optional
• 3/4 cup canola oil
• 3/4 teaspoon freshly ground black pepper

1. In a small bowl...combine the red wine vinegar, lemon juice, dried mustard, garlic, salt and black pepper. Whisk well.
2. Add oils together. While continuing to whisk vinegar mixture...slowly add oils, thin stream, to make smooth dressing. Set aside.
3. TIP - Dressing maybe stored in glass airtight contained up to 1 week in refrigerator. I like using a mason jar to store mine in! Shake before using.
4. In large bowl add lettuce(s) and sliced green onions. Drizzle 3-4 tablespoons of dressing over greens and onions. Toss well.
5. Add tossed lettuce and onions on one large plater or plate(s). Arrange neatly single rows of chicken, eggs, bacon, tomatoes, avocado and blue cheese . Lightly drizzle with homemade dressing, salt & pepper, before serving. Alternatively, toss everything together in a large bowl. Serve immediately.