Classic Cobb Salad

Name: Classic Cobb Salad
Yield: Serves 6 to 8 as a main dish
Ingredients: 1 teaspoon, Dijon mustard; 1 medium clove, garlic pressed through a garlic press or minced to paste (about 1 teaspoon); 1/4 teaspoon, granulated sugar; 1/2 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1 teaspoon, Worcestershire sauce; 2 teaspoons, lemon juice; 2 tablespoons, red wine vinegar; 1/2 cup, extra-virgin olive oil; 3 , large eggs; 3 , boneless, skinless chicken breasts (about 6 ounces each), trimmed of excess fat; , Salt and ground black pepper; 1 large head, romaine lettuce washed, dried, and torn into bite-size pieces (about 8 cups); 1 bunch, watercress (about 4 ounces), washed, dried, and stemmed (about 4 cups); 1 pint, grape tomatoes (about 10 ounces), each tomato halved; 2 , medium avocados (about 8 ounces each), pitted and cut into 1/2-inch cubes; 8 slices, bacon (about 8 ounces), cut crosswise into 1/4-inch pieces, fried in medium skillet over medium heat until crisp, about 7 minutes, and drained on paper towel-lined plate; 2 ounces, blue cheese, crumbled (about 1/2 cup); 3 tablespoons, minced fresh chives

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Appears in Cook's Illustrated May/June 2003

Use a traditional dressing in a nontraditional way to improve the flavors in this classic American salad.

SERVES6 to 8 as a main dish

TIME1¼ hours

WHY THIS RECIPE WORKS

We used a traditional dressing in an untraditional way to improve the flavors in our Cobb salad recipe, dressing each ingredient separately before arranging them together on a platter to ensure that the entire salad was perfectly seasoned.

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