Cobb Salad

Ingredients

• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1 small clove garlic, minced
• 1/2 tsp Worcestershire sauce
• 1/4 tsp sugar
• 1 tsp table salt
• 1/2 tsp black pepper
• 3/4 cup olive oil (or half vegetable oil)
• 6 slices bacon
• 1 large head romaine, chopped
• 1 bunch watercress or curly endive, chopped
• 3 cups cooked chicken breast, diced
• 2 medium tomatoes, seeded and chopped
• 2 ripe avocados, diced
• 3 large hard-boiled eggs, chopped
• 3/4 cup blue cheese or Roquefort, crumbled
• 2 Tbsp fresh chives, chopped

Before you start

• Hard-boil the eggs (12 min covered in just-boiled water), then cool in ice water 15 min.
• Poach about 1 1/2 lb raw boneless chicken breasts in simmering water about 15 min, until 165°F inside, then cool 15 min and dice.

Directions

1. Whisk: red wine vinegar, Dijon mustard, fresh lemon juice, garlic, Worcestershire sauce, sugar, table salt, black pepper.
2. Whisk in slowly: step 1, olive oil (or half vegetable oil).
3. Fry until crisp, crumble: bacon.
4. Toss on a platter: romaine, watercress or curly endive.
5. Arrange in rows over the greens: step 3, step 4, cooked chicken breast, tomatoes, ripe avocados, hard-boiled eggs, blue cheese or Roquefort, fresh chives.
6. Drizzle over: step 2, step 5.