Quick and Easy Cobb Salad Recipe

For the salad dressing:

• ½ teaspoon dijon mustard
• 1 clove garlic, finely grated
• ½ teaspoon Worcestershire sauce
• ⅓ cup red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• ½ cup extra-virgin olive oil
• ½ cup neutral-flavor vegetable oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the salad:

• 1 head romaine lettuce, trimmed and chopped or torn into bite-size pieces
• ½ head iceberg lettuce, trimmed and chopped or torn into bite-size pieces
• 1 head endive, trimmed and chopped or torn into bite-size pieces
• 1 bunch watercress, tough lower stems removed
• 2 medium tomatoes, seeded and diced (or 1 cup cherry tomatoes, halved)
• 2 boneless, skinless chicken breasts, poached or grilled and chopped into bite-size pieces (or use a rotisserie chicken)
• 4 large eggs, hard-boiled, peeled, and quartered lengthwise
• 1 ripe avocado, thinly sliced
• 8 strips crispy cooked bacon, crumbled
• 4 ounces cheddar cheese, shredded
• 4 ounces Roquefort or other blue cheese, crumbled
• 2 tablespoons minced chives

1. 1

   Make the dressing: In a small bowl, combine mustard, garlic, Worcestershire sauce, vinegar, and lemon juice. Whisk in oils and season to taste with salt and pepper.

2. 2

   Assemble the salad: In a large bowl, mix together romaine, iceberg, endive, and watercress to evenly distribute.

3. 3

   Arrange the tomatoes, chicken, eggs, avocado, bacon, cheddar, and Roquefort in neat rows on top of the bed of greens. Briefly whisk the dressing to re-emulsify if necessary, then drizzle lightly over the salad. Sprinkle chives on top and serve with remaining dressing on the side.

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