Copyright Thomas Saaristo  All Rights Reserved
Cobb salad
The classic salad as a meal


For the dressing
1/4 cup extra virgin olive oil
1/2 cup canola oil
1/2 cup red wine vinegar  
2 teaspoons freshly squeezed lemon juice    
1/2 teaspoon Worcestershire sauce  
1 small garlic clove, minced  
3/4 teaspoon dry mustard
1 teaspoons House salt
Black peppercorns in a pepper mill

For the salad
1/2 head romaine lettuce
1/2 head butter lettuce
1 medium bunch watercress
1 medium bunch curly endive
2 tablespoons minced fresh chives
2 ripe tomatoes, seeded, diced
1 whole chicken breast, cooked, boned, skinned, diced
6 strips crispy bacon, diced
1 avocado, peeled, diced
3 hard cooked eggs, diced
1/2 cup Roquefort cheese crumbled


For the dressing
Combine all ingredients in a jar with a screw top lid, secure the lid and shake
vigorously until emulsified

Make ahead
Cobb salad dressing can be made 1 day ahead, sealed in a jar and refrigerated

For the salad
Slice the lettuces and watercress into fine pieces by hand. Add chives, toss together.
Transfer to a large salad bowl. Arrange tomatoes, chicken, bacon, avocado, eggs and
cheese in narrow strips across the lettuce

For service
Present your beautifully arranged salad to your guests before pour the dressing over
top and tossing everything together