Cobb salad is a classic favorite that has stuck around — for good reason. With eggs, turkey, bacon and blue cheese, there’s plenty to love. For the poultry in this recipe, use leftover roasted turkey or a purchased rotisserie chicken. Use any blue cheese you prefer, from mild Danish or Maytag to creamy, pungent Gorgonzola.
Cobb Salad
3 eggs, hard-cooked
8 slices bacon
1 head romaine lettuce, leaves separated and torn into bite-sized pieces
4 cups (1 1/2 lb./750 g.) chopped cooked turkey or chicken meat
2 avocados, pitted, peeled and cubed
2 tomatoes, chopped
4 oz. (125 g.) Roquefort or other blue cheese, crumbled, plus 1 oz. (30 g.)
2 cups (4 oz./125 g.) chopped stemmed watercress
2 Tbs. minced fresh flat-leaf parsley
2 Tbs. minced fresh chives
1/4 cup (2 fl. oz./60 ml.) red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1 clove garlic, minced
Salt and freshly ground pepper
1/3 cup (3 fl. oz./80 ml.) extra-virgin olive oil
Cut the hard-cooked eggs into bite-sized pieces and set aside.
In a frying pan, fry the bacon over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
On a platter or individual plates, arrange the romaine, eggs, turkey, avocados, tomatoes and the 4 oz. crumbled cheese. Top with the bacon and watercress. Mix together the parsley and chives and sprinkle over the salad.
In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, 1/4 tsp. salt and 1/2 tsp. pepper. Using a fork, mash in the 1 oz. cheese. Add the oil in a thin stream, whisking until smooth.
Pour some of the dressing over the salad and serve, passing the remaining dressing at the table. Serves 4-6.
Find more creative and colorful salads in our cookbook Salad of the Day, by Georgeanne Brennan.