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Cobb salad

August 12, 2009

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Serves 6

This is a hearty main course salad that’s especially easy to assemble if you have cooked chicken on hand - or buy a rotisserie chicken. The salad pictured here is served at Bryant Park Cafe.

3 tablespoons red wine vinegar
Salt and pepper, to taste
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup olive oil
1 head romaine lettuce, cut crosswise into 1-inch-thick slices
1/2 bunch watercress
1/2 large sweet onion, thinly sliced into rings
3 cooked chicken breast halves, cut into 1-inch chunks (or 4 to 5 cups cooked chicken)
3 eggs, hard-cooked, peeled, and quartered lengthwise
8 strips bacon, cooked and broken up
2 ripe avocados, halved, pitted, and sliced
2 cups halved grape or cherry tomatoes
3 ounces blue cheese, crumbled
1. In a bowl, whisk the vinegar with a generous pinch each of salt and pepper, mustard, and honey. Slowly whisk in the oil.

2. On a large, shallow serving dish or platter, combine the romaine, watercress, and onion rings. Sprinkle with about 1/3 cup of the dressing and use tongs to toss gently.

3. Spread the chicken, eggs, bacon, avocado, tomatoes, and blue cheese over the greens. Drizzle with the remaining dressing. Add more salt and pepper. Lisa Zwirn