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Friday, July 1, 2011

Cobb Salad

6 slices of bacon
3 eggs
1 head of romaine lettuce or field greens
3 cups of chopped cooked white chicken meat
( I normally slow poach a chicken breast for this salad )
2 tomatoes, seeded and chopped
3/4 cup of blue cheese , crumbled
1 avocado, peeled , pitted and diced
3 green onions, chopped
Greek  olives

Cook eggs until hard boiled
place bacon in a large, deep skillet, cook over medium heat til crispy

Wash and Shred or chop lettuce and place in bowl
add all ingredients and mix lightly with a Dijon vinaigrette or  dressing of your choice
Dress in bowls or deep soup plates and serve with garlic croutons and a chilled glass of white wine.

This should serve 4-5 people

This is one of my favorite salads. All the ingredients go really well together and the blue cheese really finishes it off.

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