| COBB SALAD |
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Serves 62 cups romaine lettuce, chopped fine 2 cups Boston lettuce, chopped fine 2 cups iceburg lettuce, chopped fine 1 cup watercress, coarse stems discarded, chopped fine 3 ripe avocados (preferably California) 3 cups cooked chicken breasts, diced fine (a rotisserie chicken from the grocery is a real time saver) 6 slices cooked lean bacon, chopped fine (pre-cooked microwaveable bacon is another time-saver) 1 large tomato, seeded and chopped fine 1 large hard-boiled egg, chopped fine 2 tablespoons chopped fresh chives Dressing 1/3 cup red wine vinegar 1 tablespoon Dijon mustard Salt and pepper to taste 2/3 cup CRISCO Oil 1/2 cup finely grated Roquefort Toss together romaine, Boston, iceberg lettuces and watercress in a large salad bowl. Halve, pit and peel the avocados and cut them into 1/2-inch pieces. Arrange chicken, bacon, tomato and avocado decoratively over the greens. Garnish the salad with the chopped egg and chives. Dressing Whisk together vinegar, mustard, salt and pepper to taste. Add oil in a slow stream, continuously whisking. Whisk dressing until thick and blended. Stir in Roquefort. Whisk dressing again and pour it over the salad. Toss salad well before serving. |
