Recipe Description:
This is the way cobb salad should be made. Do not be deceived by imitations.

Ingredients:
FOR THE DRESSING:
1/4 cup red wine vinegar
1 tsp. sugar
1 1/2 tsp. fresh lemon juice
3/4 tsp. Worcestershire sauce
1/4 tsp. dry English mustard
1 small clove garlic, peeled and minced
Salt and freshly ground black pepper
3/4 cup vegetable oil
1/4 cup extra-virgin olive oil

FOR THE SALAD:
1/2 head bibb lettuce, cored and coarsely chopped
1/2 head romaine lettuce, cored and coarsely chopped
1 small head chicory, cored and coarsely chopped
1/2 bunch watercress. stemmed and coarsely chopped
2 medium tomatoes, peeled, cored, needed, and diced
2 boneless, skinless chicken breasts, poached and diced
6 slices bacon, cooked and crumbled
3 hard-cooked eggs, peeled and diced
1/2 cup crumbled roguefort cheese
1 avocado, pitted, peeled, and diced
2 tbsp. chopped fresh chives

Instructions:
1. For the dressing: Mix together vinegar and sugar in a small bowl. Add lemon juice, Worcestershire sauce, mustard, and garlic and season to taste with salt and pepper. Whisk in vegetable and olive oils. Set aside.

2. For the salad: Arrange bibb, romaine, chicory, and watercress down the middle of a deep serving platter. Arrange tomatoes in a strip down the center, then arrange chicken, bacon, eggs, and roquefort in strips on either side of tomatoes; scatter avocados around edge of platter. Sprinkle salad with chives. At the table, whisk dressing and pour about 3/4 cup over salad. Toss just before serving.

No of Servings:
Serves 6-8